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Comforting Sweet Potato Soup with Creamed Spinach Recipe

by Catherine Pappas

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

Directions

1. Preheat Oven 375 degrees:
2. Bake the sweet potatoes with the skin on until soft. About 45-50 minutes.
3. When the potatoes are cooled scoop the meat out from the skins.
4. Heat a large soup pot with the olive oil.
5. Add the sweet potatoes, onion, garlic, carrots, frozen creamed spinach, parsley and tomatoes. Cook down on low heat for a few minutes.
6. Add the chicken broth and the seasonings and cook; semi covered, for about 30 -35 minutes.
7. A few minutes before serving stir in the milk.
8. Top each soup with a teaspoon of sour cream and the sweet chili relish.

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