Sweet Potato, Chili and Lime Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 110.4
- Total Fat: 4.4 g
- Cholesterol: 13.7 mg
- Sodium: 647.4 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 2.1 g
- Protein: 2.0 g
View full nutritional breakdown of Sweet Potato, Chili and Lime Soup calories by ingredient
Introduction
Adjusted recipe from the "Splended Soups" cookbook by James Peterson. I removed the fried tortillas, sour cream and olive oil Adjusted recipe from the "Splended Soups" cookbook by James Peterson. I removed the fried tortillas, sour cream and olive oilNumber of Servings: 6
Ingredients
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2 Medium-size onions, chopped
2 garlic cloves, chopped
2 Tablespoons unsalted butter
2 pounds sweet potatoes, about 4, peeled and diced to 1/2 inch cubes
1 quart chicken broth
2 jalapeno chilies, cut in half lengthwise, seeded and finely chopped
1.5 teaspoons dried cilantro
2 poblano chilies, roasted, peeled and chopped
2 Tablespoons of lime juice (or, more to taste)
salt and pepper (to taste)
Directions
1) Gently cook the onions and garlic in the butter in a 4-quart pot over medium heat until the onions turn translucent (about 10 minutes)
2) Add the sweet potatoes and broth to the onion mixture, bring to a simmer, cover the pot, and keep at a slow simmer until the sweet potatoes have softened and are easy to crush against the side of the pot with a fork (about 20 minutes)
3) Add the cilantro, jalapeno and roasted poblano chilies to the soup and simmer, covered, for 5 minutes more
4) Puree the soup in a blender or food processor
5) Stir in the lime juice and season to taste with salt and pepper
Number of Servings: 6
Recipe submitted by SparkPeople user MIMONTICE.
2) Add the sweet potatoes and broth to the onion mixture, bring to a simmer, cover the pot, and keep at a slow simmer until the sweet potatoes have softened and are easy to crush against the side of the pot with a fork (about 20 minutes)
3) Add the cilantro, jalapeno and roasted poblano chilies to the soup and simmer, covered, for 5 minutes more
4) Puree the soup in a blender or food processor
5) Stir in the lime juice and season to taste with salt and pepper
Number of Servings: 6
Recipe submitted by SparkPeople user MIMONTICE.
Member Ratings For This Recipe
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JENNFIVE
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GFM1001