Heart Healthy Sweet Potato Ginger Soup Recipe

                   
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.
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Ingredients
Recipe yields 8 servings
2 Tbsp olive oil
1 cup coarsely chopped Spanish onions
3 Tbsp minced fresh ginger
2 lbs cut into 1-inch cubes sweet potatoes
1/4 tsp ground cinnamon, plus additional for garnish
1/4 tsp ground nutmeg, plus additional for garnish
1/4 tsp ground allspice, plus additional for garnish
5 cups low-sodium chicken broth (gluten free if needed)
1/2 cup soy creamer
1 Tbsp packed light brown sugar
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Directions
Step 1

In a stockpot, heat olive oil over medium heat until hot. Add the onions and saute about 3 minutes, or until softened.

Step 2

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.

Step 3

Add 4 cups of chicken stock. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer for 1 hour, stirring occasionally.

Step 4

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.

Step 5

Serve immediately with a pinch of the extra spices as garnish, if desired.

Time: 90 minutes
Servings: 8
Calories: 218
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:218
total fat:7g
sat fat:1g
cholesterol:5mg
sodium:271mg
total carb:32g
fibers:4g
proteins:6g

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Heart Healthy Sweet Potato Ginger Soup Recipe

Ingredients
Recipe yields 8 servings
2 Tbsp olive oil
1 cup coarsely chopped Spanish onions
3 Tbsp minced fresh ginger
2 lbs cut into 1-inch cubes sweet potatoes
1/4 tsp ground cinnamon, plus additional for garnish
1/4 tsp ground nutmeg, plus additional for garnish
1/4 tsp ground allspice, plus additional for garnish
5 cups low-sodium chicken broth (gluten free if needed)
1/2 cup soy creamer
1 Tbsp packed light brown sugar
Directions
Step 1

In a stockpot, heat olive oil over medium heat until hot. Add the onions and saute about 3 minutes, or until softened.

Step 2

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.

Step 3

Add 4 cups of chicken stock. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer for 1 hour, stirring occasionally.

Step 4

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.

Step 5

Serve immediately with a pinch of the extra spices as garnish, if desired.

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