Nutrition Facts
Tana's Smooth Sweet Potato Soup
Serving Size
8 g
Amount per Serving
Calories
81
% Daily Value*
Sodium
234
mg
10
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
4.5
g
5
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 8
Ingredients:
- 6-7 cups bone or vegetable broth
- 1/2 cup onion diced
- 1/3 cup celery diced
- 3 tablespoons leeks diced
- 2 garlic cloves minced
- 1 1/2 pounds sweet potatoes peeled and diced
- 1/2 teaspoon turmeric (optional)
- 1 stick cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup almond milk
- 1 teaspoon Real Salt
- 1 teaspoon white pepper
- 1/4 cup sunflower seeds (optional)
- 2 tablespoons fresh sage finely chopped (optional)
- 1/4 cup cranberries (optional)
- 1/2 teaspoon cinnamon sprinkled for garnish (optional)
Directions:
- Heat 1/4 cup of vegetable broth in large soup pot over medium heat. Sauté onions, celery, and leeks for 2 minutes. Then add garlic and sauté for another minute.
- Add 4 cups of remaining vegetable broth, sweet potatoes, turmeric, cinnamon stick, and nutmeg. Bring to a boil then reduce heat to medium-low and simmer until sweet potatoes are tender, about 10 minutes.
- Remove cinnamon stick.
- Use immersion blender or pour contents into a blender in batches. Blend until smooth.
- Pour soup back into pot (if using a blender). Add almond milk. Then slowly add remaining broth according to preferred consistency.
- Add salt and pepper.
- Ladel soup into bowls. Sprinkle sunflower seeds, sage, and cranberries in each bowl and serve. Garnish and serve with cinnamon.
Notes:
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