Anti-Inflammatory Sweet Potato Soup recipe
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Ingredients
- 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 ½ cup finely chopped white onion ½ teaspoon ground turmeric ¼ teaspoon ground cinnamon ⅛ teaspoon ground cloves ⅛ teaspoon red pepper flakes 2 cups soy milk salt to taste 1 cup cubed, cooked chicken 1 cup sliced canned carrots, drained
Nutrition Info
- 366.1 caloriescarbohydrate: 43.6 gcholesterol: 27.3 mgfat: 13.7 gfiber: 6 gprotein: 17.1 gsaturatedFat: 2.5 gservingSize: -sodium: 496.4 mgsugar: 17.9 gtransFat: : -unsaturatedFat: : -
Directions Anti-Inflammatory Sweet Potato Soup
Directions
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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.