Sweet Potato and Salsa Soup
Ingredients40 m servings 192 cals
- 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.
Per Serving: 192 calories; 4 g fat; 36.5 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 944 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 ...
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,...