Roasted Sweet Potato Spinach Soup
Roasted Sweet Potato Spinach Soup
Savor our Roasted Sweet Potato Spinach Soup, a delightful creation by our Executive Chef at the Pritikin Center. This creamy, flavorful soup blends roasted sweet potatoes and fresh spinach, delivering a comforting bowl packed with vitamins, antioxidants, and health benefits. Enjoy a nourishing dish that's both delicious and nutritious!
Yield: 4
Materials
- 3 cups chopped onions
- 2 cups chopped carrots
- 6 pz medium sweet potato
- 1 tb minced garlic
- 1 tb minced ginger
- 1 tb fresh sage, chopped
- 1 tb fresh thyme leaves
- 1 qt vegetable broth low sodium
- 1 tb parmesan cheese
- 1 cup fat free sour cream
- 2 tb low fat cream cheese
- 2 cup cooked sliced fresh spinach sautéed and added at the end
Instructions
- Preheat oven to 400º
- Wash sweet potatoes and wrap in foil while still wet. Roast for roughly 75 minutes or until tender
- In a hot pot, sauté onions, carrots until translucent
- Add ginger and garlic, cook until golden brown
- Add broth and thyme and bring to a boil for 20 minutes
- Remove foil and skin from cooked sweet potato and add cooked potato to the soup
- Remove the thyme stems (if any)
- Combine all remaining ingredients puree the soup thoroughly until smooth
- Add cooked spinach at the end before serving