Once a week we will provide you with nutritional tips and a recipe. Given the sudden plunge in the temperatures in the Northeast we decided to start with a soup from the vegetable that has been rated the most nutritious, Sweet Potato. Sweet Potatoes are a rich source of anti-oxidants which protects against heart disease, stroke and cancer; low glycemic (sugar content) index; fat and cholesterol free and high in fiber content. Sweet potatoes are among the top 3 food sources of potassium so anyone with malfunctioning kidneys should be careful not to ingest too much. I have to credit my brother in law for this Carrot and Sweet Potato Soup recipe.
Ingredients -2 Large Carrots peeled and cut into 2 inch chunks; 1 Large Sweet Potato peeled and cut into 2 inch chunks; 1 Onion cut into 1 inch slices; 1 tablespoon of olive oil; 4 cups of low sodium Chicken Broth; 2 tablespoons chopped Ginger; ½ teaspoon of Thyme Leaves; ½ teaspoon of salt; ½ teaspoon of white pepper; ¼ teaspoon of cinnamon
Heat oven to 425 º degrees Combine Sweet Potato, Carrots, Onions in cookie sheet lightly coated with vegetable oil and bake at 425 º for 25 mins or until they start to brown. Shake after 10 mins so vegetables do not stick. Place vegetables, chicken broth, ginger, and cinnamon in a stock (soup) pot over medium heat until it comes to a boil. Cover pot and lower heat to low and simmer for 25 mins. Place half of mixture into a blender, cover top of blender with a towel and blend until smooth. Pour into large bowl, place remaining mixture into blender and repeat the process. Add Salt and Pepper to taste. Separate into 4 bowls and top off with fresh parsley or thyme leaves and ENJOY!!!
