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Sweet Potato and Salsa Soup Recipe

Recipe by: anninlondon

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook25 m
  • Ready In40 m
  • 1Heat 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.
  • 2Mix 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.
  • 3Pour 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.
Ingredients
  • 8 servings
  • 192 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    192
    10%
  • Fat:
    4
    6%
  • Carbs:
    36.5
    12%
  • Protein:
    4.2
    8%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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