Sweet Potato Soup
By Fitness and Freebies
Savory and satisfying sweet potato soup with onion, celery, ginger, thyme, saffron, orange rind, red pepper and spinach in a vegetable broth.
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped celery
2 teaspoons minced peeled fresh ginger
1/4 teaspoon dried thyme
1/8 teaspoon saffron threads
6 cups chopped peeled sweet potatoes (about 2 pounds)
1 tablespoon grated orange rind
7-1/2 cups vegetable broth
1/8 teaspoon ground red pepper
2 cups chopped spinach
Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, celery, minced ginger, dried thyme, and saffron threads, and saute 5 minutes.
Add sweet potato and orange rind, and saute 3 minutes. Add broth and red pepper, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Place half of potato mixture in a blender or food processor, and process until smooth.
Pour pureed mixture into a bowl. Repeat procedure with remaining potato mixture. Return pureed mixture to pan. Stir in the spinach, and cook until thoroughly heated.
Nutrition information per serving:
Recipe makes 10 servings
Serving size: 1 cup
Calories: 119; Fat: 2.4g; Saturated fat: 0.5g; Protein: 2.2g; Carbohydrate: 23.1g; Fiber: 3.3g; Cholesterol: 0mg; Sodium: 775mg
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Indian, Mediterranean, and French cuisines use lentils, available in green, gray, black, yellow, and orange, each with a distinctive flavor and texture. Stew lentils with cracked black pepper and diced tomatoes, then puree and use as a sauce for baked potatoes, jasmine rice, or summer squash.