Sweet Potato And Salsa Soup
From AnnInLondon 10 years ago
- 40 minutes to make
- Serves 8
"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. Read more This soup freezes very well. Garnish with sour cream, cilantro, sourdough croutons, and cheese." See less
Ingredients
- 2 tablespoons olive oil shopping list
- 2 onions, chopped shopping list
- 1 large clove garlic, minced shopping list
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes shopping list
- 6 cups vegetable broth shopping list
- 2 cups salsa shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground black pepper shopping list
- 2 tablespoons lime juice shopping list
How to make it
- Directions
- 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.
People Who Like This Dish 3
- refugeesrecipelisting Global, CA
- clbacon Birmingham, AL
- NadineM Mississauga, Canada
- AnnInLondon London, Canada
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