Roasted Sweet Potato Spinach Soup

Name: Roasted Sweet Potato Spinach Soup
Ingredients: 3 cups chopped onions; 2 cups chopped carrots; 6 pz medium sweet potato; 1 tb minced garlic; 1 tb minced ginger; 1 tb fresh sage, chopped; 1 tb fresh thyme leaves; 1 qt vegetable broth (low sodium); 1 tb parmesan cheese; 1 cup fat free sour cream; 2 tb low fat cream cheese; 2 cup cooked sliced fresh spinach (sautéed and added at the end)

Written by Brenda Leon

1.2 min read

Roasted Sweet Potato Spinach Soup

Savor our Roasted Sweet Potato Spinach Soup, a delightful creation by our Executive Chef at the Pritikin Center. This creamy, flavorful soup blends roasted sweet potatoes and fresh spinach, delivering a comforting bowl packed with vitamins, antioxidants, and health benefits. Enjoy a nourishing dish that's both delicious and nutritious!

Course: Soup

Keyword: spinach

Yield:

Materials

3 cups chopped onions
2 cups chopped carrots
6 pz medium sweet potato
1 tb minced garlic
1 tb minced ginger
1 tb fresh sage, chopped
1 tb fresh thyme leaves
1 qt vegetable broth low sodium
1 tb parmesan cheese
1 cup fat free sour cream
2 tb low fat cream cheese
2 cup cooked sliced fresh spinach sautéed and added at the end

Instructions

Preheat oven to 400º
Wash sweet potatoes and wrap in foil while still wet. Roast for roughly 75 minutes or until tender
In a hot pot, sauté onions, carrots until translucent
Add ginger and garlic, cook until golden brown
Add broth and thyme and bring to a boil for 20 minutes
Remove foil and skin from cooked sweet potato and add cooked potato to the soup
Remove the thyme stems (if any)
Combine all remaining ingredients puree the soup thoroughly until smooth
Add cooked spinach at the end before serving

recipe soup