Roasted Sweet Potato and Garlic Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 94.8
- Total Fat: 2.6 g
- Cholesterol: 3.4 mg
- Sodium: 391.3 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.7 g
- Protein: 3.2 g
View full nutritional breakdown of Roasted Sweet Potato and Garlic Soup calories by ingredient
Introduction
This is a flavourful soup that is filling and low-calorie. I love sweet potatoes, and this is a great soup that has been popular with people with a variety of tastes, including my in-laws and my parents. It's always a crowd-pleaser!To time dinner appropriately, I often do the final heating-up in the slow cooker on high for 2 hours rather than on the stovetop while I make the main course and get the table set. That way the whole house smells like roasted garlic when company arrives!
Enjoy! This is a flavourful soup that is filling and low-calorie. I love sweet potatoes, and this is a great soup that has been popular with people with a variety of tastes, including my in-laws and my parents. It's always a crowd-pleaser!
To time dinner appropriately, I often do the final heating-up in the slow cooker on high for 2 hours rather than on the stovetop while I make the main course and get the table set. That way the whole house smells like roasted garlic when company arrives!
Enjoy!
Number of Servings: 10
Ingredients
-
2 lbs sweet potato, peeled and cubed
1 head garlic, peeled and separated
1 tbsp olive oil
6 cups low-sodium chicken broth
1/4 cup low-fat cream cheese
salt and pepper, to taste (not in nutritional information)
Directions
Preheat oven to 400 F.
Toss sweet potato cubes and garlic cloves with olive oil. Place on foil-covered baking sheet and bake 25-30 minutes or until sweet potato cubes are tender.
Spoon vegetables into a large saucepan. Add broth; bring to a boil over medium-high heat. Remove from heat; cool slightly.
Add soup mixture to blender or food processor container in batches with proportional portions of the cream cheese; cover. Blend until smooth. When all batches have been blended, return mixture to saucepan.
Cook over medium heat until heated through, stirring occasionally. Season with salt and pepper. Serve hot.
Sometimes I serve this with green onions or chives on top, or even fat-free sour cream depending on the tastes of the people I'm feeding, but those are not included in the recipe.
Makes 10 servings of approximately 1 cup each.
Number of Servings: 10
Recipe submitted by SparkPeople user PERIDRAGON.
Toss sweet potato cubes and garlic cloves with olive oil. Place on foil-covered baking sheet and bake 25-30 minutes or until sweet potato cubes are tender.
Spoon vegetables into a large saucepan. Add broth; bring to a boil over medium-high heat. Remove from heat; cool slightly.
Add soup mixture to blender or food processor container in batches with proportional portions of the cream cheese; cover. Blend until smooth. When all batches have been blended, return mixture to saucepan.
Cook over medium heat until heated through, stirring occasionally. Season with salt and pepper. Serve hot.
Sometimes I serve this with green onions or chives on top, or even fat-free sour cream depending on the tastes of the people I'm feeding, but those are not included in the recipe.
Makes 10 servings of approximately 1 cup each.
Number of Servings: 10
Recipe submitted by SparkPeople user PERIDRAGON.