Anti-Inflammatory Sweet Potato Soup

Name: Anti-Inflammatory Sweet Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Ingredients: 3 cups peeled, cubed sweet potatoes; 2 tablespoons extra-virgin olive oil; 2 tablespoons all-purpose flour; 3 cups low-fat chicken broth; 2 tablespoons brown sugar; 0.5 cup finely chopped white onion; 0.5 teaspoon ground turmeric; 0.25 teaspoon ground cinnamon; 0.125 teaspoon ground cloves; 0.125 teaspoon red pepper flakes; 2 cups soy milk; salt to taste; 1 cup cubed, cooked chicken; 1 cup sliced canned carrots, drained

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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.

Recipe by LeroyDickson

Published on March 5, 2020

1

Prep Time:

15 mins

Cook Time:

35 mins

Additional Time:

10 mins

Total Time:

1 hrs

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

3 cups peeled, cubed sweet potatoes
2 tablespoons extra-virgin olive oil
2 tablespoons all-purpose flour
3 cups low-fat chicken broth
2 tablespoons brown sugar
½ cup finely chopped white onion
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon red pepper flakes (Optional)
2 cups soy milk
salt to taste
1 cup cubed, cooked chicken (Optional)
1 cup sliced canned carrots, drained (Optional)

Directions

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.
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 (per serving)

366	Calories
14g	Fat
44g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 366
% Daily Value *
Total Fat 14g	18%
Saturated Fat 3g	13%
Cholesterol 27mg	9%
Sodium 496mg	22%
Total Carbohydrate 44g	16%
Dietary Fiber 6g	21%
Total Sugars 18g
Protein 17g
Vitamin C 19mg	93%
Calcium 104mg	8%
Iron 3mg	16%
Potassium 841mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.