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Sweet Potato Soup

Yield 10 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.