CHILE-SPARKED SWEET POTATO SOUP
This hearty soup is wonderful for lunch, served with just a crunch of baked tortilla shoestrings. Serve the soup with a sandwich for a light dinner.
Video
Ingredients
- 2 medium Sweet potatoes, peeled and cut into ½-inch dices
- 4 scallions Thinly sliced (1 tablespoon sliced tops reserved for garnish)
- 1 cup Evaporated skim milk
- 1 tbsp Ground pure hot red chile, or to taste
- Few grates of fresh nutmeg
- Baked tortilla shoestrings for garnish
Instructions
- Place the potatoes, scallions and 1 cup water in a 2-quart glass or microwavable plastic bowl.
- Cover with plastic wrap and microwave on full power for 10 minutes.
- Transfer the potato mixture to a food processor. Add the milk and 2 teaspoons of the chile, and process until pureed.
- Stir in the nutmeg. Return to the 2-quart container and microwave for about 2 minutes, or until hot.
- Serve each bowl garnished with the reserved chile, scallion and corn tortilla.
Notes
This sweet potato soup recipe has the perfect amount of spiciness with Cajun seasonings to complement the puree of sweet potato, tomato, other veggies, and creamy yogurt. It’s a quick and easy meal on the table in no time.
