Sweet Potato and Salsa Soup

Name: Sweet Potato and Salsa Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
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; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 tablespoons lime juice

Rating: 4.86 stars

7 Ratings
6 Reviews
1 Photo

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.

By AnnInLondon

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Recipe Summary

prep:

15 mins

cook:

25 mins

total:

40 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

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
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons lime juice

Directions

Step 1

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.

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Step 2

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.
Step 3

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.

Nutrition Facts

Per Serving:

192 calories; protein 4.2g; carbohydrates 36.5g; fat 4g; sodium 943.8mg. Full Nutrition

Reviews (6)

Most helpful positive review

Lisa B

02/26/2015

Very good soup! It was pretty easy to make and I followed the recipe exactly except for adding some cubed ham at the end. I think next time I would use less broth maybe 5 cups instead of 6 as I'd like it to be a little thicker. Read More

Helpful

(2)

7 Ratings

5 star values: 6
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Cat Hill

01/26/2015

The flavors of this soup balance so nicely. The sweetness of the potato against the lime and salsa were delicious. I did make three small changes. I had fresh salsa so instead of pureeing it I left it whole to add texture to the soup. Also since I love the chili lime flavor instead of black pepper I used chili flakes I dried from my bumper crop of peppers this year and instead of plain salt I added chili-lime flavored salt. Heavenly on a cold gray day! Read More

Helpful

(2)

Lisa B