CIN­NA­MON-SPICED SWEET POTATO SOUP

Prevention (USA) - - FOOD -

ACTIVE 30 MIN. TO­TAL 35 MIN. SERVES 4

4 Tbsp olive oil, di­vided 1 lb car­rots, chopped 1 large onion, chopped 2 cloves gar­lic, finely chopped 1 tsp ground cin­na­mon 1⁄4 tsp cayenne

Pinch ground nut­meg 1 lb sweet pota­toes, peeled and cut into 3⁄4-in. pieces 4 cups low-sodium chicken or veg­etable broth 2 bay leaves 2 slices bread, torn into 1-in. pieces 1 Tbsp maple syrup

1. Heat 2Tbsp oil in a large saucepan on medium. Add car­rots, onion, and gar­lic and cook, stir­ring oc­ca­sion­ally, un­til veg­eta­bles are start­ing to brown, 8 to 10 min­utes. Add cin­na­mon, cayenne, and nut­meg and cook, stir­ring, 1 minute.

2. Add sweet pota­toes, broth, bay leaves, and 2 cups wa­ter and bring to a boil. Re­duce heat and sim­mer un­til veg­eta­bles are very ten­der, 10 to 12 min­utes.

3. Mean­while, heat re­main­ing 2Tbsp oil in a large skil­let on medium. Add bread; cook, toss­ing oc­ca­sion­ally, un­til golden brown. Re­move from heat, driz­zle maple syrup over top, and toss to coat.

4. Dis­card bay leaves. Us­ing an im­mer­sion blender (or a stan­dard blender, in two batches), puree soup un­til smooth. Serve with crou­tons.

NU­TRI­TION (per serv­ing): 335 cal, 9 g pro, 43 g carb, 7 g fiber, 15.5 g sug­ars (3.5 g added sug­ars), 16 g fat (2.5 g sat fat), 0 mg chol, 235 mg sodium

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