Anti-Inflammatory Sweet Potato Soup

This smooth, gently spiced sweet potato soup will be a delicious addition to your anti-inflammation diet.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 366 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• salt to taste
• 2 cups soy milk
• 2 tablespoons extra-virgin olive oil
• 3 cups peeled, cubed sweet potatoes
• 3 cups low-fat chicken broth
• 1 cup cubed, cooked chicken
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon ground cinnamon
• 0.125 teaspoon ground cloves
• 0.125 teaspoon red pepper flakes
• 0.5 cup finely chopped white onion
• 1 cup sliced canned carrots, drained

Recipe Instructions

Step 1

Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 10 minutes. Drain.

Step 2

Combine olive oil and flour in a heavy pot over medium-low heat; cook, stirring constantly, until a smooth paste forms and turns a light caramel color. Add broth and brown sugar. Bring to a boil, then reduce heat to a simmer. Stir in sweet potatoes, onion, turmeric, cinnamon, cloves, and red pepper flakes. Bring back to a simmer and cook for 5 minutes more.

Step 3

Remove soup from heat and allow to cool slightly. Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another pot. Repeat with remaining soup.

Step 4

Mix soy milk into the pureed soup and heat until warmed through, 5 to 10 minutes. Season with salt. Add chicken and carrots for more texture.