Roasted Sweet Potato Soup |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 large red-skinned sweet potatoes (yams; about 4 pounds) | 2 tablespoons olive oil | 5 cups sliced white onions (about 2 large) |
| 6 cups low-salt chicken broth or vegetable broth | 1/2 teaspoon Chinese five-spice powder | 1/2 cup chopped fresh chives |
| 1 | Preheat oven to 350 F. Pierce sweet potatoes with fork. Place directly on oven rack; roast until very tender, about 1 hour 15 minutes. Transfer to work surface; cool 30 minutes. Peel potatoes and cut into 1-inch pieces. |
| 2 | Heat oil in heavy large pot over medium heat. Add onions and saute until dark brown, about 20 minutes. Add broth, Chinese five-spice powder, and potatoes. Simmer soup until potatoes begin to fall apart, about 30 minutes. Working in batches, puree soup in blender until smooth. Return puree to same pot. Season with salt and pepper. |
| 3 | Rewarm soup over medium heat. Ladle soup into bowls. Sprinkle with chives and serve. |