CREAMY SWEET POTATO SOUP
Prep time: 15 minutes / Cook time: 7 to 8 hours on low
This velvety and savory sweet potato soup is rich in vitamins and
minerals, and the touch of spice from the minced fresh ginger
makes it so aromatic. Enjoy this nourishing vegan and gluten-free
soup garnished with some roasted (unsalted) pumpkin seeds on top.
4 medium sweet potatoes, sliced
4 cups Savory Vegetable Broth (here) or low-sodium vegetable broth
2 cups unsweetened almond milk or low-fat milk
2 medium carrots, chopped
1 onion, sliced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 teaspoons ground cumin
⅛ teaspoon ground nutmeg
Freshly ground black pepper
1. Combine all the ingredients in a 6-quart slow cooker. Cover
and cook on low for 7 to 8 hours.
2. Using an immersion blender or standing blender, blend the
soup until smooth.
3. Serve warm.
Per Serving (1½ cups): 124; Total Fat: 0g; Saturated Fat: 0g; Trans Fat: 0g;
Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg;
Sodium: 192mg; Carbohydrates: 27g; Fiber: 5g; Sugars: 20g; Protein: 2g
NUTRITIONAL HIGHLIGHT: Sweet potatoes are an excellent source
of vitamin A (in the form of beta-carotene), and a good source of fiber, B
vitamins, vitamin C, and the heart-healthy blood pressure–regulating