Sweet and creamy with a gentle touch of citrus and smokiness, this sweet potato soup is heavenly. Plus it’s loaded with vitamins and minerals and is incredibly filling, while still be low fats.
Ingredients:
- 6 cups sweet potatoes, peeled and diced
- 1 cup 2% milk
- 1 cup fat free chicken broth or more to reach desired soup consistency (substitute vegetable broth to make completely vegetarian)
- 1 tsp orange zest
- Salt and pepper to taste
- Ground chipotle powder (optional)
Directions:
- Preheat oven to 425 degrees.
- Line a large baking sheet with parchment paper and most with cooking spray or an olive oil mister.
- Spread out diced sweet potato evenly on baking sheet, mist lightly with an olive oil mister, and sprinkle with salt and pepper.
- Roast in oven until potatoes are tender and begin to brown on the edges, about 30 minutes.
- Place potatoes, milk, zest and broth in a blender or food processor and puree until smooth.
- Pour into a small saucepan to re-heat if necessary, and season as desired with salt and pepper. Divide evenly into 6 serving bowls, and sprinkle with a dash of chipotle powder just before serving.
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