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Sweet Potato Soup

a photo of a white bowl filled with chunks of orange sweet potato in a Sweet Potato Soup.

red letters: Cornell cooperative extension

 

 

 

Ingredients

  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 3 garlic cloves, chopped
  • ½ teaspoon ground cumin
  • 1 teaspoon paprika
  • 2½ tablespoons flour
  • 6 cups low-fat or skim milk
  • 3 corn tortillas, broken into small pieces
  • 1 can of corn plus the water in the can (don’t drain the can)
  • 2 large sweet potatoes, peeled and cut into ½-inch cubes
  • Salt and pepper to taste
  • Squeeze of lime (or lemon) juice
  • 2 tablespoons, chopped cilantro (optional)

 

Instructions

     1. Sauté onions, garlic, cumin, and paprika in oil for about 5 minutes, stirring frequently.

  1. Add flour, stir for 30 seconds. Add milk (slowly, stirring), sweet potatoes, tortillas and corn water (just the liquid- save the corn for later!)
  2. Simmer over low heat, stirring occasionally, for 20 minutes or until sweet potatoes are tender.
  3. Add corn and simmer a few minutes. Add lime juice, and salt and pepper to taste.
  4. Sprinkle with cilantro, and serve!

Makes: 6 servings

Nutrition Information: CALORIES 410 (11% from fat); FAT 5g (sat 1g); CHOLESTEROL 5mg;

SODIUM 510mg; CARBOHYDRATE 76g; FIBER 7g; PROTEIN 19g; CALCIUM 60%; IRON 15%