Nutrition Facts

• • Calories: 218
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 5mg
  • Sodium: 271mg
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 6g

Ingredients

• • 2 Tbsp olive oil
  • 1 cup coarsely chopped Spanish onion
  • 3 Tbsp minced fresh ginger
  • 2 lb sweet potatoes, cut into 1-inch cubes
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 5 cups low sodium chicken stock
  • 1/2 cup soy creamer
  • 1 packed Tbsp light brown sugar
  • Additional cinnamon, nutmeg and allspice, for garnish

Preparation

• • In a stockpot, heat olive oil over medium heat until hot. Add the onions and sauté about 3 minutes, or until softened.
  • Add the ginger and sweet potatoes. Mix to coat and cook for 5 minutes, stirring occasionally, until potatoes soften. Add the cinnamon, nutmeg and allspice and stir to combine.
  • Add 4 cups of chicken stock. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
  • Remove from heat and transfer soup to a food processor in batches. Pulse each batch until coarsely pureed and return it to stockpot. Add the remaining 1 cup of stock and heat to a simmer over low heat. Add the creamer and stir until just heated through (be careful not to over heat creamer). Add brown sugar and stir.
  • Serve immediately with a pinch of the extra spices as garnish, if desired.

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