Title: Sweet Potato Soup
Categories: None
Yield: 1 servings

1 lb Sweet potatoes; peeled and
-diced
1 md Sweet onion; chopped
4 Garlic cloves; minced
1/4 ts Cinnamon
1/4 ts Salt
1/4 ts Black pepper; freshly ground
1 1/2 c Defatted chicken broth
2 c Fresh orange juice

Allow 25 minutes.

Combine the potatoes and onion in a large saucepan and cook, covered, over
low heat until the onion is soft and translucent, about 12 minutes. Add
garlic, cinnamon, slat and pepper and cook for 3 more minutes. Add the
chicken broth and orange juice and cook until the sweet potatoes are soft.

Puree until smooth. Serve hot or cold. Makes 6 servings: 1cup contains 129
cals, negligible fat, 271 mg sodium, 29g carbs, 3g protein.

Variations: use as a sauce on chicken or vegetables. Whisk in a little
extra-virgin oil oil into a little leftover soup for an unusual salad
dressing.

SOURCE: Canyon Ranch cooking by Jeanne Jones (1998). See
www.canyonranch.com for spa information.

Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 22, 1998, converted
by MM_Buster v2.0l.