This sweet potato soup is not only very nutritious, but is also low residue, and anti inflammatory - the perfect soup for Crohn's sufferers. It's quite possibly the only thing you'd ever need to eat. All ingredients have been considered for anti-inflammatory, antioxidant, and nutritional properties. It has a curry flavor, sweet and spicy. It's a bit thicker than tomato soup.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 10 minutes. Drain.

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  • Combine olive oil and flour in a heavy pot over medium-low heat; cook, stirring constantly, until a smooth paste forms and turns a light caramel color. Add broth and brown sugar. Bring to a boil, then reduce heat to a simmer. Stir in sweet potatoes, onion, turmeric, cinnamon, cloves, and red pepper flakes. Bring back to a simmer and cook for 5 minutes more.

  • Remove soup from heat and allow to cool slightly. Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another pot. Repeat with remaining soup.

  • Mix soy milk into the pureed soup and heat until warmed through, 5 to 10 minutes. Season with salt. Add chicken and carrots for more texture.

Cook's Notes:

Substitute maple syrup for brown sugar if preferred.

Vegetable broth may be used instead of chicken broth.

Nutrition Facts

366 calories; protein 17.1g 34% DV; carbohydrates 43.6g 14% DV; fat 13.7g 21% DV; cholesterol 27.3mg 9% DV; sodium 496.4mg 20% DV. Full Nutrition
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