Sweet Potato & Pepper Soup
Yield
6 servingsPrep
30 minCook
45 minReady
75 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet potatoes, or yams
|
|
| 20 | ounces |
chicken broth
undiluted |
|
| 1 | cup |
water
|
|
| 1 | teaspoon |
hot pepper relish
or 1/4 teaspoon hot red pepper sauce |
* |
| 1 | x |
sour cream, light
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet potatoes, or yams
|
|
| 578 | ml/g |
chicken broth
undiluted |
|
| 237 | ml |
water
|
|
| 5 | ml |
hot pepper relish
or 1/4 teaspoon hot red pepper sauce |
* |
| 1 | x |
sour cream, light
|
* |
Directions
Preheat oven to 350℉ (180℃).
Pierce potatoes and bake until very soft, about 45 minutes or microwave on high for 10 minutes.
Peel potatoes and purée in a food processor.
Combine potatoes, chicken broth, water and hot pepper relish in a large saucepan.
Add more water, if needed, until soup is as thin as you like.
Cook over medium heat until hot.
Serve topped with a dollop of sour cream and more hot pepper relish.
