Sweet Potato Soup Recipe

Roasted Sweet-Potato Soup with Orange and Ginger

6 cups peeled, cubed sweet potato (about 3 large)
1 ½ coarsely chopped onions
1 Tbsp. olive oil
1 clove garlic, minced
5 cups low-fat chicken broth
1 Tbsp. each grated orange zest and gingerroot
1 whole clove
½ tsp. ground cumin and salt
¼ tsp. black pepper
6 Tbsp. low-fat sour cream
Chopped fresh cilantro for garnish (optional)

Spray a shallow roasting pan with non-stick olive oil spray. Add sweet potatoes, onions, olive oil and garlic. Stir well. Roast, uncovered, at 425 °F for 25 minutes. Stir once halfway through cooking time.

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Transfer mixture to a soup pot. Add broth, orange zest, gingerroot, clove, cumin, salt and pepper. Bring to a boil. Reduce heat to medium-low and simmer covered for 10 minutes.

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Working in batches, transfer soup to a blender of food processor and puree until smooth. Serve hot with a swirl of low fat sour cream in the center. Garnish with fresh cilantro if desired.

Makes six servings. Per serving: 209 calories, 3.7 g fat, 0.2 g saturated fat, 5.6 g protein, 39.2 g carbohydrate, 4.9 g fiber, 1 mg cholesterol, 292 mg sodium, % calories from fat: 16.
Adapted from original Recipe source: Crazy Plates