October 22, 2013
Creamy sweet potato and spinach soup is an easy fall meal. Sweet potatoes are roasted in the oven until they become tender and then combined in a soup pot with the spinach and spices. To make this meal completely vegetarian, substitute the chicken broth for vegetable stock. Serve this creamy sweet potato and spinach soup with a generous slice of bread for dipping.
Creamy Sweet Potato and Spinach Soup
Ingredients:
4 sweet potatoes
1 red onion – diced
4-5 cloves fresh garlic – chopped
2 carrots – diced
9 oz. package frozen creamed spinach
6 cups chicken broth
¼ cup fresh parsley – chopped
2 green tomatoes – diced
1 tsp. curry
1 tsp. dried oregano
1 tsp. salt
½ tsp. black pepper
½ cup milk
2 tablespoons olive oil
Sour Cream
Sweet Chili Relish
For full recipe instructions, click here.
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