Chipotle Sweet Potato Soup with Queso Blanco - 30g Carbs, 3g Fiber
From: www.lhj.com
Prep: 20 min
Start to Finish: 1 hr
1 Tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
3 lbs sweet potatoes, peeled and diced
1 tsp kosher salt
1 Tbsp fresh lime juice
1 1/2 Tbsp honey
3/4 tsp cumin
1 chipotle pepper in adobo, seeds removed
4 cup slow-sodium chicken broth
3/4 cup evaporated milk
3/4 cup queso blanco, crumbled
1. In a 4 1/2-quart pot over medium-high heat, combine oil, onion,
garlic and sweet potatoes. Cover and cook, stirring occasionally,
10 min. Add salt, lime juice, honey, cumin, chipotle pepper and
3 cups broth and bring to a simmer; cover and cook until very soft,
18 to 20 min.
2. Remove from heat. Add 1 cup broth and milk. Use an immersion
blender to puree the soup. (Alternately, in batches, puree soup
in blender, holding lid on with a towel while blending.) Serve
with cheese.
Makes: 10 cups
Nutrition per Serving:
200 Calories, 5.5g Total Fat, 1.5g Saturated Fat, 8mg Cholesterol,
408mg Sodium, 30g Carbs, 3g Fiber, 7g Protein
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