Spicy Sweet Potato Soup with Chicken

A winter treat.

Serves: 4
Prep: 13 min
Cook: 32 min
Total: 45 min
Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons ground curry powder
• 1 teaspoon ground ginger
• 4 carrots, sliced   HINT (use 2 1/2c baby carrots to save time.
• 1 pound sweet potatoes peeled and cut into 1" chunks
• 32 ounces chicken broth
• 12 ounces cooked chicken breast, shredded (about 3 cups)
• 7 to 9 ounces baby spinach
• OPTIONAL  stir in some red or green hot sauce for spice.

Directions
1. Heat the oil in a large saucepan over medium-high heat. Cook the onion for 5 minutes, stirring occasionally, until lightly browned. Stir in the garlic, curry powder, and ginger. Cook for 1 minute or until fragrant.
2. Stir in the carrots, sweet potatoes, and 3 cups of the broth. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes or until the carrots and sweet potatoes are tender.
3. Transfer to a food processor, working in batches if necessary. Puree the hot mixture until smooth. Return to the saucepan and add the spinach and the remaining 1 cup of broth. Bring to a simmer.
4. Remove from the heat. Divide among 4 bowls and top with the chicken. Sprinkle with freshly ground pepper to taste.
Nutritional Facts per serving
Calories     367.6 cal
Fat     11 g
Saturated fat     2.3 g
Cholesterol     67.6 mg
Sodium     334.9 mg
Carbohydrates     37.7 g
Total sugars     11.4 g
Dietary fiber     8.7 g
Protein     30.5 g
Courtesy of the Rodale Recipe Finder.