Sweet Potato, Ginger & Red Pepper Soup

3-4 Sweet Potatoes
1 large white potato
1 large brown onion
2tblspns unsalted butter
32 oz carton of Rachel Ray - GF/low sodium Chicken Broth
1 cup water
2 tblspns grated fresh ginger
2 tspns red pepper flakes (or more depending on flavor)

This thickens over the days. I usually make a batch and have it for lunches, and thin it out before reheating with extra water.

Peel and chop up the potatoes, sweet potatoes and onion. In a large pot, melt the butter and add the potatoes and onion. Stir for a few minutes until all vegetables are coated with butter, then add the red pepper flakes and ginger. Stir to combine.

Add the chicken stock/broth and the water and bring to a boil. When boiling turn to a low/medium simmer and cook until potatoes are tender.

Set aside and allow to cool slightly. Using a submersible wand mixer/blend, to puree the mix. Serve

Add salt and pepper to taste


Serving Size: 1.5 cup serving - about 6-8 servings in this

Number of Servings: 1

Recipe submitted by SparkPeople user 3TIKIS.