Sweet Potato, Ginger & Red Pepper Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 988.0
  • Total Fat: 24.6 g
  • Cholesterol: 62.2 mg
  • Sodium: 122.3 mg
  • Total Carbs: 170.4 g
  • Dietary Fiber: 23.3 g
  • Protein: 22.7 g

View full nutritional breakdown of Sweet Potato, Ginger & Red Pepper Soup calories by ingredient

Number of Servings: 1


    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.