- 3 cups peeled, cubed sweet potatoes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons all-purpose flour
- 3 cups low-fat chicken broth
- 2 tablespoons brown sugar
- 1/2 cup finely chopped white onion
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon red pepper flakes (optional)
- 2 cups soy milk
- salt to taste
- 1 cup cubed, cooked chicken (optional)
- 1 cup sliced canned carrots, drained (optional)
- Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 10 minutes. Drain.
- Combine olive oil and flour in a heavy pot over medium-low heat; cook, stirring constantly, until a smooth paste forms and turns a light caramel color. Add broth and brown sugar. Bring to a boil, then reduce heat to a simmer. Stir in sweet potatoes, onion, turmeric, cinnamon, cloves, and red pepper flakes. Bring back to a simmer and cook for 5 minutes more.
- Remove soup from heat and allow to cool slightly. Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another pot. Repeat with remaining soup.
- Mix soy milk into the pureed soup and heat until warmed through, 5 to 10 minutes. Season with salt. Add chicken and carrots for more texture.
08/23/2019
recipepes.com
anti-nflammatory sweet potato soup, recipe
PT15M
PT1H
5
455 calories
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