Ingredients
2 servings
- •1 sweet potato, peeled
- •1 teaspoon butter
- •½ medium onion, chopped
- •1 clove garlic, minced
- •1 cup chicken stock
- •1 teaspoon ground cumin
- •1 teaspoon ground ginger
- •1 teaspoon ground black pepper
- •½ teaspoon brown sugar
- •½ teaspoon ground cinnamon
- •¼ teaspoon red pepper flakes
Instructions
- Place sweet potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 15 to 20 minutes. Drain. Let cool until safe to handle. Cut into medium pieces.
- Melt butter in a skillet over medium heat. Add onion and garlic. Cook and stir until onion is translucent and slightly browned, about 5 minutes. Pour in chicken stock and bring to a boil. Add the sweet potato, cumin, ginger, black pepper, brown sugar, cinnamon, and red pepper flakes. Cook until flavors come together and sweet potato is soft, about 10 minutes.
- Puree soup with an immersion blender until smooth.
Nutritional Facts
Per 2 servings
- Calories: 175
- Carbohydrate: 36g
- Fat: 3g
- Fiber: 6g
- Protein: 3g
- Sugar: 9g