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SWEET POTATO SOUP
A delicious recipe prepared by
rinajanet
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Nutrition Facts
| Serving Size | approx. 1/2 bowl | ||
|---|---|---|---|
| Number of Servings | 6 | ||
| Amount Per Serving | |||
| Calories | 63 | ||
| Calories from Fat | 15 | ||
| % Daily Value* | |||
| Total Fat | 2.1 g | 3 % | |
| Saturated Fat | 0 g | 2 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 0 g | ||
| Monounsaturated Fat | 0 g | ||
| Cholesterol | < 5 mg | 1 % | |
| Sodium | 720 mg | 30 % | |
| Potassium | 290 mg | 8 % | |
| Total Carbohydrate | 10 g | 3 % | |
| Dietary Fiber | 2 g | 10 % | |
| Sugars | 5 g | ||
| Other Carbs | 0 g | ||
| Protein | 1.6 g | 3 % | |
| Vitamin A | 42 % | ||
| Vitamin C | 9 % | ||
| Calcium | 14 % | ||
| Iron | 2 % | ||
| Vitamin D | 2 % | ||
| Vitamin E | 2 % | ||
| Vitamin K | 39 % | ||
| Thiamin | 4 % | ||
| Riboflavin | 5 % | ||
| Niacin | 4 % | ||
| Vitamin B6 | 6 % | ||
| Folic Acid | 0 % | ||
| Vitamin B12 | 1 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 3 % | ||
| Phosphorus | 5 % | ||
| Iodine | 0 % | ||
| Magnesium | 6 % | ||
| Zinc | 2 % | ||
| Selenium | 1 % | ||
| Copper | 0 % | ||
| Manganese | 6 % | ||
| Chromium | 0 % | ||
| Molybdenum | 0 % | ||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
List of Ingredients
- 3 servings of Sweet Potato
- 1 serving of Celery, raw (1 stalk, medium (7-1/2" - 8" long))
- 1 serving of Carrots, raw (1 medium)
- 0.5 servings of Onion Yellow Large
- 1 serving of Oil, PAM cooking spray, original (1 spray , about 1/3 second (1 NLEA serving))
- 3 servings of Ginger root, raw (1 tsp)
- 0.5 servings of Whole Milk
- 2 servings of lime zest
- 0.5 servings of Spices, cumin seed (1 tsp, whole)
- 4 servings of vegan vegetable boullion with sea salt and herbs
- 5 servings of Contrex Mineral Water
Recipe Description
1/2 cup diced celery
1/2 cup diced onions
1/2 cup diced carrots
2-3 tsp grated ginger
2 tsp grated lime zest
1/2 tsp cumin
2 1/2 cups cooked, mashed sweet potato (about 6 medium potatoes)
5 cups vegetable stock (or water)
1/2 cup milk
salt and pepper, to taste
In a large pot or dutch oven, cook the celery, onions and carrots over medium heat in about a teaspoon of oil until tender, about 15 minutes. Add in grated ginger, lime zest and cumin. Stir to combine. Add in sweet potato and vegetable stock, stirring to break up any large pieces of sweet potato. Bring to a simmer, then cover and cook for 15-20 minutes, until flavors have melded.
Remove from heat and use a stick blender to puree soup. Or, working in batches, puree the soup in a blender. Stir in milk. Add salt and pepper, to taste.
Serve with a dollop of Fresh Cranberry Relish and, if desired, a squeeze of lime juice.
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