Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

It has beeb a long and cold winter in Chicago, perfect tim to make some soup.
Today's recipe is for creamy sweet potato soup. It is a healthy recipe and can be ready in as little as 30 minutes for those who do not have a lot of time for making soups.

Creamy Sweet Potato Soup

Ingredients:

2 large sweet potatoes
1 small onion (chopped)
2 table spoons butter (olive oil)
4 cups vegetable stock
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
salt to taste
1/4 cup water
shredded parmesan
bacon bites 
parsley

For this recipe you need a blender and microwave safe dish.



Directions:

1. Cut potatoes in halves and place them in a microwave safe dish, cut sides facing down. Add 1/4 cup water. Cover the dish with plastic wrap. Cook on high for 15 minutes or until potatoes are tender. Cool until they are comfortable to touch and remove the skins.
2. In a sauce pan heat butter (oil) over medium heat and add chopped onion. Cook for 1 minute and add cumin and red pepper flakes and stir. Add vegetable stock (can use chicken stock) and bring to a boil.
3. Puree potatoes and stock in batches and pour into a bowl.
4. Serve soup warm with cooked bacon and shredded parmesan cheese on top. Garnish with parsley.

This soup doesn't get too thick and the sweetness of it is great. As I mentioned earlier, it only takes around 30 minutes to make it. It is low in fat, rich in protein and fiber. I hope you like it!