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Anti-Inflammatory Sweet Potato Soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Nourishing sweet potato soup with subtle spices, perfect for an anti-inflammatory diet.
Ingredients:
  • 3 cups peeled, cubed sweet potatoes
  • 2 tablespoons extra-virgin olive oil
  • 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
  • 1 cup cubed, cooked chicken
  • 1 cup sliced canned carrots, drained
Instructions:
  • In a large pot, submerge sweet potatoes in salted water and bring to a gentle boil. Let them simmer over medium-low heat until easily pierced with a fork, approximately 10 minutes. Drain the sweet potatoes.
  • In a heavy pot over medium-low heat, create a smooth caramel-colored paste by stirring olive oil and flour together. Add broth and brown sugar, bringing it to a boil before reducing to a simmer. Add sweet potatoes, onion, turmeric, cinnamon, cloves, and red pepper flakes, simmer for 5 minutes.
  • Let the soup cool slightly off the heat. Carefully transfer half of the soup to a blender and blend until smooth. Transfer the blended soup to another pot. Repeat with the remaining soup.
  • Stir in soy milk to the pureed soup, cooking until heated through for 5 to 10 minutes. Season with salt, then mix in chicken and carrots for added texture.

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