JULY 22, 2019

This creamy slightly spicy low-fat soup gets its creamy texture from pureed sweet potatoes and goes perfectly paired with a light salad for lunch. It takes around 20 minutes from start to finish so it can be made the night before or even in the morning to take to work.

I live in Charlotte North Carolina and believe it or not since 1971 we have proudly claimed the number one spot for sweet potato production across America.

With ideal soil and climate, North Carolina supplies nearly 60% of the U.S. with this tuberous root. Along with the best tasting strawberries and peaches makes NC a great growing state as far as fruit and vegetables are concerned. Not only are sweet potatoes versatile, these potatoes are also packed with essential nutrients and helpful fiber.

Sweet Potatoes:
Sweet potatoes are low in calories, supply 400% of your RDI of vitamin A and are fiber filled, good for your digestive system. While white potatoes are lower in fat and sugar, sweet potatoes have fewer carbs and calories. And while sweet potatoes contain more vitamin A and vitamin C, white potatoes contain more protein and fiber.

Added bonus, they add such lovely vibrant color to this tasty soup!

So Easy North Carolina Sweet Potato Soup
Serves 4

1 onion, peeled and roughly chopped
2 large carrots, washed and roughly chopped
1x 2inch fresh ginger, peeled and grated
2 garlic cloves, peeled and crushed
¼ teaspoon dried red chili flakes
4 cups sweet potatoes, peeled and cubed
5 cups low in sodium vegetable stock
Sea salt and freshly ground black pepper

How to make:
Place all the ingredients into a large saucepan and place the pan over medium to high heat on the stove, bring to a boil, then turn down to a simmer and cook for 15 minutes or until the sweet potatoes are tender.
Remove the pan from the heat and carefully pour into a blender. Blend until smooth, season to taste and serve with sour cream and a sprinkling of red chili pepper flakes if desired.


Chef Mark .

Copyright © 2018, 2019 Mark Allison