Sweet Potato Soup

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10 servings (serving size: 1 cup)


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1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped celery
2 teaspoons minced peeled fresh ginger
1/4 teaspoon dried thyme
1/8 teaspoon saffron threads
6 cups chopped peeled sweet potato (about 2 pounds)
1 tablespoon grated orange rind
7 1/2 cups vegetable broth
1/8 teaspoon ground red pepper
2 cups chopped spinach


Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, celery, minced ginger, dried thyme, and saffron threads, and sauté 5 minutes. Add sweet potato and orange rind, and sauté 3 minutes. Add broth and red pepper, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Place half of potato mixture in a blender or food processor, and process until smooth. Pour puréed mixture into a bowl. Repeat procedure with remaining potato mixture. Return puréed mixture to pan. Stir in the spinach, and cook until thoroughly heated.

Created date

October 2003

Nutritional Information

Calories 119
Caloriesfromfat 18 %
Fat 2.4 g
Satfat 0.5 g
Monofat 0.6 g
Polyfat 1.1 g
Protein 2.2 g
Carbohydrate 23.1 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 775 mg
Calcium 36 mg