My obsession for sweet potato is still on. Since we started our 100% ” eating healthy and diabetes friendly ” life style, the only potatoes were having are sweet potatoes. Besides the gorgeous color and amazing taste, its nutritional benefits goes without saying. And nothing beats the comforting texture of a sweet potato soup in the fall and in the coming winter. Mind you, in the summer, I was barbecuing them!
This soup was part of our menu dinner last night, I just added a big green salad and salmon steaks. Simple, super tasty and totally healthy.
This is a modified recipe of Michaels Smith’s sweet potato soup (the original is here: Michael’s sweet potato soup).
Silky and healthy sweet potato soup – ready under 30 min
3 tbs butter (I used “can’t believe is not butter“)
1 chopped onion
4 chopped garlic gloves
2 sweet potatoes, diced
6 cups chicken broth
1/2 cup 5% cream
1 tsp chili powder
1 tsp cinnamon
1/2 tsp salt
In a soup pot over medium heat, melt the butter. Sauté the onions and garlic until they are golden and add the sweet potato, chicken broth, cream and chili powder. Cook until the potatoes are soft, about 15 minutes. Whisk in the cinnamon and salt and smoothly puree with an immersion blender.
Enjoy and thanks for stopping by!
You might also like to check out other nice and comforting soup options: