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Sweet Potato and Salsa Soup


"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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40 m servings 192 cals
Original recipe yields 8 servings

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  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.
  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.
  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; 4 g fat; 36.5 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 944 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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,...

Awesome recipe! Didn't make any changes, turned out great!

Very easy, got lots of good reviews. Went very light on the lime juice.