Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes Anti-Inflammatory Sweet Potato Soup 5.0 (1) Add your rating & review 1 Photo 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 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 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. I Made It Print Nutrition Facts (per serving) 366 Calories 14g Fat 44g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved