So Easy North Carolina Sweet Potato Soup
Serves 4
This slightly spicy, low-fat soup gets its creamy texture from pureed sweet potatoes. It is a soup that pairs perfectly with a light salad at lunchtime. It takes around 20 minutes from start to finish. The quick preparation time means it can be made the night before or even in the morning to take to work.
I live in Charlotte, North Carolina, and, believe it or not, since 1971 the state has proudly claimed that it is number one for sweet potato production in America. With ideal soil and climate, North Carolina supplies nearly 60 percent of the US with this tuberous root. The state also produces the best tasting strawberries and peaches. NC is a powerhouse growing states as far as fruit and vegetables are concerned.
Meet the Sweet Potatoes
Sweet potatoes are versatile and packed with essential nutrients and fiber. Sweet potatoes are low in calories, and supply 400 percent of your RDI of vitamin A. The fiber is good for your digestive system. While white potatoes are lower in fat and sugar, sweet potatoes have fewer carbs and calories. And while sweet potatoes contain more vitamin A and vitamin C, white potatoes contain more protein and fiber.
Added bonus, sweet potatoes add such lovely, vibrant color to this tasty soup.
Ingredients:
1 onion, peeled and roughly chopped
2 large carrots, washed and roughly chopped
1 2-inch fresh ginger, peeled and grated
2 garlic cloves, peeled and crushed
¼ teaspoon dried red chili flakes
4 cups sweet potatoes, peeled and cubed
5 cups low sodium vegetable stock
Sea salt and freshly ground black pepper
How to make:
Place all the ingredients into a large saucepan and place the pan over medium to high heat on the stove. Bring to a boil, and then turn down to a simmer. Cook for 15 minutes or until the sweet potatoes are tender.
Remove the pan from the heat and carefully pour into a blender. Blend until smooth. Season to taste. Serve with sour cream and a sprinkling of red chili pepper flakes, if desired.