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| Sweet Potato and Salsa Soup |
"A little bit sweet and a little bit spicy - but you can make it anywhere from mild to wild! Although relatively low-fat, low-calorie and high-fiber, it is delicious, flavorful and satisfying. You may choose to only partially puree for a chunkier texture. This soup freezes very well. Garnish with sour cream, cilantro, sourdough croutons, and cheese."
Ingredients :
- 2 tablespoons olive oil
- 2 onions, chopped
- 1 large clove garlic, minced
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
- 6 cups vegetable broth
- 2 cups salsa
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons lime juice
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 40M |
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- Heat oil in a large saucepan over medium-low heat. Cook and stir onion and garlic in hot oil until soft and translucent, 10 to 15 minutes. Stir sweet potatoes into onion mixture until potatoes are coated completely.
- Mix broth into potato mixture, bring to a simmer, and cook until potatoes are soft, 15 to 20 minutes. Remove from heat; stir salsa, salt, and black pepper into soup.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to saucepan over medium-low heat; when soup is hot, stir in lime juice.
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