This recipe is delicious and golden in color. I served this hot but I'm sure that it would be wonderful as a cold soup or salad dressing with a bit of extra virgin olive oil as suggested by the recipe author, Jeanne Jones.
Ingredients:
1 pound sweet potatoes, peeled and diced
1 medium sweet onion, chopped
4 garlic cloves, pressed or minced
1/4 tsp each: salt, pepper, cinnamon
1 1/2 C fat-free chicken stock
2 cups fresh orange juice
Combine the sweet potatoes and onion in a large saucepan (I used a soup pot) and cook, covered, over low heat until the onion is soft and translucent, about 12 minutes. The smaller the dice, the faster it will soften.
Add the garlic, cinnamon, salt and pepper and cook for three more minutes.
Add the chicken stock and orange juice and cook until the potatoes are soft.
Blend until smooth. I used a wand mixer right in the pot, easy clean up.
129 calories, 29 g carb, 3 g protein, 0 fat, 271 mg sodium
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