Sweet Potato Spiced Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups sweet potatoes | Wash and bake the sweet potatoes in a preheated oven at 375ºF. for 1 hour or until soft. Let cool and peel. |
| 2 tablespoons olive oil | |
| 1/2 cup onion | Peeled, washed, and chopped |
| 1 tablespoon chopped chives (garnish) | Washed and chopped |
| 2 cups low sodium chicken stock | |
| 1 (12 oz.) can nonfat evaporated milk. | |
| 1 cup no added salt diced tomatoes | |
| 1/4 teaspoon ground ginger | |
| ½ teaspoon cinnamon | |
| ¼ teaspoon cumin | |
| ¼ cup creamy peanut butter | |
| Salt and pepper to taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bake the sweet potatoes in a preheated oven at 375ºF. for 1 hour or until soft. | |
| 2 | Let cool and peel. | |
| 3 | In a large stock pot heat oil. | |
| 4 | Add onions. | |
| 5 | Cook the onions with the olive oil in a pot until onions are tender. | |
| 6 | Add chicken stock, ginger, cumin, cinnamon, peanut butter, tomatoes, salt and pepper. | |
| 7 | Place sweet potatoes in a food processor and puree until smooth. | |
| 8 | Add onions and puree. | |
| 9 | Bring to boil and reduce heat to simmer. | |
| 10 | Simmer for 15 minutes. | |
| 11 | Stir in evaporated milk. Heat through. | Cook until internal temperature reaches 135°F. |
| 12 | Top with chopped chives. |
Posted in Soup Recipes
