A spoonful of flavourful salsa adds zip to this sweet potato soup from the Make-Ahead Fall Feast menu in the November 2004 issue of Canadian Living Magazine.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2004
In large saucepan, heat oil over medium heat; fry onion, garlic, salt and pepper until softened, about 3 minutes.
Add sweet potatoes and stock; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.
In batches in blender, pur?soup until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 2 weeks.) Return to clean saucepan; heat through.
Topping: In small bowl, combine corn, onion, coriander, jalapeño pepper, lime juice and salt. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Ladle soup into warmed bowls. Top each with spoonful of sour cream; spoon salsa over and beside sour cream.
Nutritional facts <b>Per serving:</b> about
- Sodium 560 mg
- Protein 6 g
- Calories 184.0
- Total fat 4 g
- Cholesterol 2 mg
- Saturated fat 1 g
- Total carbohydrate 33 g
- Iron 7.0
- Folate 11.0
- Calcium 6.0
- Vitamin A 172.0
- Vitamin C 37.0