Creamy sweet potato soup is a diabetic-friendly dish with unique flavor and deeply soothing quality. Luscious spices like nutmeg and cinnamon are swirled with chicken broth and chopped onions to give this heart-healthy soup one-of-a-kind flavor.
Recipe yields 8 servings
In a stockpot, heat olive oil over medium heat until hot. Add the onions and saute about 3 minutes, or until softened.
Add the ginger and sweet potatoes. Mix to coat and cook for 5 minutes, stirring occasionally until potatoes soften. Add the cinnamon, nutmeg and allspice and stir to combine.
Add 4 cups of chicken stock. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
Remove from heat and transfer soup to a food processor in batches. Pulse each batch until coarsely pureed and return it to stockpot. Add the remaining cup of stock and heat to a simmer over low heat. Add the cream and stir until just heated through (be careful not to over heat cream). Add the brown sugar and stir.
Serve immediately with a pinch of the extra spices as garnish, if desired.