Anti-Inflammatory Sweet Potato Soup recipe

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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
2 cups soy milk
salt to taste
1 cup cubed, cooked chicken
1 cup sliced canned carrots, drained

Nutrition Info

366.1 calories
carbohydrate: 43.6 g
cholesterol: 27.3 mg
fat: 13.7 g
fiber: 6 g
protein: 17.1 g
saturatedFat: 2.5 g
servingSize: -
sodium: 496.4 mg
sugar: 17.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

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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