Gingery Sweet Potato Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 6 cups water
  • 4 medium white or regular sweet potatoes (about 2-1/2 pounds), peeled and cut into 2-inch cubes
  • 2 tablespoons garlic, coarsely chopped
  • 3 tablespoons fresh ginger, coarsely chopped
  • 1 teaspoon salt, or to taste
  • 1/2 cup shelled sunflower seeds, toasted (300 degrees for 10 minutes)
  • 1/2 cup cilantro, large stems removed and lightly chopped
  • 1 lime, cut into wedges
Instructions
  1. Heat water in a tall stock pot. Add sweet potatoes, garlic, and ginger. Bring to a boil, then cover and turn heat down to a simmer for 25 minutes or until sweet potatoes are tender.
  2. When sweet potatoes are ready, pour about 2 cups of the water into another container, such as a Pyrex pitcher. Blend with hand (immersion) blender until smooth, or place mixture in a blender or food processor in batches, pouring puree into another pan or heat-safe bowl. Add reserved water to the puree 1/2 cup at a time and blend or stir until soup is the desired consistency. Season with salt and heat through.
  3. Top with lime wedges, cilantro, and sunflower seeds.
Nutrition Information
Serving size: 2 cups. Calories: 259. Fat: 2g; Carbohydrates: 56g; Sugar: 1g; Sodium: 414mg; Fiber: 9g; Protein: 4g; Cholesterol: 0mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2010/09/27/sweaters-uggs-and-creamy-fall-soups/