Sweet Potato Ginger Soup

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This recipe is Diabetes Friendly and Heart Healthy

Yield: 8 servings

2 Tbsp good quality olive oil

1 cup coarsely chopped Spanish onion

3 Tbsp minced fresh ginger

2 lbs sweet potatoes cut into 1-inch cubes

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground allspice

5 cups low sodium chicken stock (preferably homemade)

1/2 cup soy creamer

1 packed Tbsp light brown sugar

extra cinnamon, nutmeg and allspice to garnish

Heat a mid-size stockpot over medium heat. Add the olive oil and heat until it glistens. Be sure that the bottom is completed coated. Add the onions and saute until softened and translucent being careful not to brown them.

Add the ginger and sweet potatoes. Mix to coat and cook for 5 minutes stirring as the potatoes soften; again being careful not to let them stick to the bottom and brown. Add the three spices and mix.

Add four cups of chicken stock, bringing the pot to a boil, stirring occasionally. Reduce the heat to low and simmer for at least an hour. Feel free to let the soup simmer for several hours just be sure to stir every so often. This is a great time to start in on some other recipes for your meal.

Pulse the soup in a food processor splitting into a few batches as necessary. As each batch is coarsely pureed, return it to a warm stockpot on the stove. Add the last cup of stock and heat, but not to boil. Mix in the cream being careful not to overheat. Add the brown sugar.

Serve the soup with a pinch of the extra spices as garnish.

Nutrition facts (per serving): Calories 218; Fat 7 g; Saturated fat 1 g; Cholesterol 5 mg; Sodium 271 mg; Carbohydrates 32 g; Fiber 4 g; Protein 6 g