One of the great things about fall is all the amazing produce, especially when you’re following one of our weight loss programs. This recipe for Sweet Potato Soup is awesome this time of year—it’s warm, filling and packed with antioxidants and other nutrients. It will help your skin glow and make you eat less of your entrée—if you even need one after eating this soup.
Sweet potatoes are loaded with carotenoids, as indicated by their rich orange color. They contain high levels of beta-carotene, which promotes healthy eyesight and skin and has been shown to combat various forms of cancer. Sweet potatoes are an excellent source of vitamin C, which boosts immunity and collagen production, as well as vitamin B6, which contributes to a healthy heart. They’re fat-free and low in sodium, and yield less calories than other members of the potato family.
Many patients of our weight loss centers ask about ways to cut calories during the holidays. If you’re looking for healthy alternatives to serve at Thanksgiving, this soup makes an excellent option.
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4 sweet potatoes, peeled and cubed
4 cups unsalted chicken stock or bone broth
2 tbsp ground ginger
2 tbsp extra virgin olive oil
1 small onion, diced
1 shallot, diced
1/2 tsp cinnamon
½ tsp cumin
Kosher salt and freshly ground black pepper to taste
Warm the extra virgin olive oil in a pot over medium heat. Add the diced shallot and onion. Season with the kosher salt and fresh ground pepper. Saute lightly for approximately five to seven minutes. Add the sweet potatoes and stir. Then add the cinnamon, ginger and cumin. Bring to a boil, stirring slowly. Once the mixture reaches a boil, reduce the heat and let simmer for a half hour or so.
Pour the mixture into a food processor or blender and purée mixture. Season with freshly ground black pepper and Kosher salt or Himalayan sea salt (a favorite among members of our weight loss centers) and serve.
Makes 4 servings.