This soup, made with freshly roasted sweet potatoes, is perfect for the fall harvest season — ideal for entertaining into chilly autumn evenings!
Ingredients:
6 cups peeled, cubed sweet potatoes (about 3 large)
1-1/2 cups coarsely chopped onions
1 tbsp olive oil
1 tsp minced garlic
5 cups reduced-sodium vegetable or chicken broth
1 tbsp grated orange zest
1 tbsp gingerroot
1 whole clove
½ tsp ground cumin
½ tsp salt
¼ tsp freshly ground black pepper
6 tbsp light (5%) sour cream
minced fresh cilantro for garnish
Method:
1. Spray a shallow roasting pan with cooking spray. Add sweet potatoes, onions, olive oil and garlic. Stir well. Roast, uncovered, at 425ºF for 25 minutes. Stir once, halfway through cooking time.
2. Transfer mixture to a soup pot. Add broth, orange zest, gingerroot, clove, cumin, salt and pepper. Bring to a boil.
3. Reduce heat to medium-low and simmer, covered, for 10 minutes.
4. Working in batches, carefully transfer soup to a blender or food processor (or use an immersion blender) and puree until smooth.
5. Serve hot with a swirl of sour cream in the centre. Garnish with fresh cilantro, if desired.
Makes 6 servings.
Per serving: 209 calories, 3.7 g total fat, (0.2 g saturated fat), 6 g protein, 39 g carbohydrate, 4.9 g fibre, 1 mg cholesterol, 292 mg sodium
Courtesy Janet and Greta Podleski, The Looneyspoons Collection