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My review
Sweet Potato and Salsa Soup
27
AnnInLondon
"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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Ingredients
40 m servings 192Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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1/26/2015
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,...
2/25/2015
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 ...
9/5/2015
Very easy, got lots of good reviews. Went very light on the lime juice.