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Sweet Potato Soup
From: Karen Sonnessa

Recipe By : Cooking Light, November 1998;
Serving Size : 10

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 2 teaspoons minced peeled fresh ginger
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon saffron threads
  • 6 cups chopped peeled sweet potato -- (about 2 pounds)
  • 1 tablespoon grated orange rind
  • 7 1/2 cups vegetable broth
  • 1/8 teaspoon ground red pepper
  • 2 cups chopped spinach
Heat oil in a large Dutch oven over medium-high heat.
Add chopped onion, celery, minced ginger, dried thyme, and saffron threads, and saute 5 minutes.
Add sweet potato and orange rind, and saute 3 minutes.
Add broth and red pepper, and bring to a boil.
Cover, reduce heat, and simmer 25 minutes or until potato is tender.
Place half of potato mixture in a blender or food processor, and process until smooth.
Pour pureed mixture into a bowl.
Repeat procedure with remaining potato mixture.
Return pureed mixture to pan.
Stir in the spinach, and cook until thoroughly heated.

Yield: 10 servings (serving size: 1 cup).

CALORIES 119 (18% from fat); FAT 2.4g (sat O.5g, mono 0.6g poly 1.1g); PROTEIN 2.2g; CARB 23.1g; FIBER 3.3g; CHOL Omg; IRON 0.9mg; SODIUM 775 mg; CALC 36mg