Sweet Potato Soup With Low Sodium

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 cups sweet potatoes, cubed
• 1/2 onion, chopped
• 1 garlic clove, minced
• 2 teaspoons olive oil
• 1/4 large fresh red bell pepper, chopped
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 3/4 teaspoon cinnamon
• 1 teaspoon gingerroot, grated or 1/4 teaspoon ground ginger
• 1 cup nonfat milk
• 2 cups very- low sodium chicken broth (such as maureen's chicken broth with very low sodium #335057) or 2 cups very- low sodium vegetable broth (such as vegetable stock with low sodium #334800)
• 1 tablespoon natural maple syrup or 1 teaspoon splenda sugar substitute
• fresh sliced red pepper, for garnish (optional)
• fresh parsley sprig, for garnish (optional)

Recipe

• 1 in a medium soup pot or stockpot, boil the sweet potatoes in their jackets about 3 minutes or until tender. drain and remove jackets. return potatoes to stockpot.
• 2 meanwhile, saute the onion, garlic, and red bell pepper on medium heat in 2 teaspoons of olive oil until translucent. sprinkle with the pepper and cook an additional minute. add onion mixture to the sweet potatoes.
• 3 add the spices and stir thoroughly.
• 4 using a handheld mixer or a blender or a food processor, blend the mixture until smooth while adding the milk.
• 5 add the broth/stock and the maple syrup.
• 6 heat gently until the soup is warm. stir frequently and do not allow to boil.
• 7 serve hot. garnish each serving with sliced red bell peppers or parsley sprigs.