Tuesday, January 3, 2012

Sweet Potato Soup

This is an easy to prepare healthy soup that can be a first course or you can make it the main entree with a side salad and crusty bread. This soup has both sweet and savory taste to it that rounds out a nice warm flavor for these cold winter days that we are having. Sweet potatoes are complex carbs that have a high nutritional value and fiber content.


1 large sweet potato, peeled, cubed
1 medium carrot, finely chopped
1 medium apple, chopped (reserve 1 tablespoon for garnish)
¼ cup red onion, finely chopped
2 teaspoons canola oil
1 1/2 cups chicken stock
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon salt
Dash cayenne pepper
1 tablespoon agave nectar


In a large pot, saute the onion in oil, add potato, carrot, apple and cook until the vegetables are softened, about 5 minutes. Add the stock, cinnamon, nutmeg, salt and cayenne pepper and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.

Puree the soup in the pot using an immersion blender. Add the agave and stir over low heat. Serve with chopped apple or over brown rice or with blue corn chips. Enjoy!

Servings: 2

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