Friday, January 31, 2014

Sweet Potato Soup from

I bought a couple of cans of Farmers Market Organic Sweet Potato Puree on sale at Thanksgiving, (am I caught in a time warp that hasn't brought me to Valentine's Day yet???) and I had one can remaining in my cupboard.  So looked at the website for the Farmers Market brand and found a recipe for this soup to polish it off.  It has a classic sweet potato taste, with traditional spices of cinnamon, ginger, nutmeg and cloves to create a comforting, nourishing soup for another cold day in Duluth. My only modifications were to use coconut oil rather than olive oil, and to reduce the amount of vegetable broth. For variation, I added about 1/4 cup coconut milk to a serving one day (not included in nutritional analysis) and that was delicious, too.  

So, I know I should be thinking Valentine's Day and all things red and sweet and chocolate. Hmmmmm......I'll think about that for a while.  Stay tuned to see what I create for Valentine's Pzazz.  

2/3 cup chopped onion
2/3 cup chopped carrot
2/3 cup chopped celery
1 teaspoon chopped garlic
2 Tablespoons coconut oil
15 oz. can Farmers Market Sweet Potato Puree (1.5 cups)
3 cups low-sodium vegetable broth
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Saute the celery, onion, and carrots in the oil.  Add the garlic and saute until the onions are translucent. Transfer the sauteed vegetables into a food processor or other device (Magic Bullet) and add one cup of the broth.  Puree to a smooth consistency. Return it to the soup pot, and add the sweet potato puree and the remaining broth.  Stir well to combine.  Add the spices.  Bring the soup to a boil, then simmer uncovered for about 15 minutes to meld the flavors.  

Nutrition per serving:
Servings per recipe: 5
Serving Size: 1 cup
Calories: 91
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 110 mg
Total Carbs: 20 g
Dietary Fiber: 2 g
Protein: 2 g

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