Not-Too-Sweet Sweet Potato Soup
This soup is easy, healthy, and turned out delicious. This would be very good served with a side salad or some chips and dip. It can be served as the main course or as an appetizer in little shot glasses. The whole family will enjoy!
Ingredients
4
Original recipe yields 4 servings
Directions
-
Stir chicken broth, chickpeas, sweet potatoes, butternut squash, onion, ginger, garlic, nutmeg, and cayenne pepper together in a large pot. Bring to boil and cook over medium-high heat for 20 minutes. Reduce heat to medium low and cook until squash and potatoes are soft and soup flavors have blended, about 3 hours.
Advertisement -
Blend soup using an immersion blender, or in batches in a food processor, until smooth.
Nutrition Facts
Per Serving:
230 calories; 1.5 g total fat; 4 mg cholesterol; 387 mg sodium. 46.3 g carbohydrates; 9.1 g protein; Full Nutrition
