Sweet Potato is the perfect carb
Sweet potatoes can probably be considered as the rock star of the root crops. Besides the gorgeous color and amazing taste, its nutritional benefits goes without saying: high in Beta Carotene and vitamins E and C, just to start. It is the perfect carb for a fall healthy sweet potato soup.
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Although they are sweet, sweet potatoes have a low glycemic index (which means they release sugar slowly into the bloodstream). They also contain magnesium, the go-to mineral for distressing that promotes relaxation and calmness.
For many people, me included, sweet potatoes are a perfect substitute for regular potatoes in their carb intake. Go for healthy Sweet potato fries in your Air Fryer, or for this delicious and sophisticated Sweet potato gnocchi that can be the main dish for a vegetarian dinner.
Like pumpkins, sweet potatoes work very well in your fall baking as well. Try these sweet potato muffins with crunchy topping.
Nothing beats the comforting texture of a sweet potato soup in the fall and winter.
This Sweet potato soup is ideal for a healthy menu dinner. The combination of the sweet and silky texture of the sweet potato with the chilli and cream is pure comfort.
This is a modified recipe of Michaels Smith’s sweet potato soup (the original is here: Michael’s sweet potato soup). It will be ready in 30 min and you can make ahead and freeze. I’ve also done it in my slow cooker, which has the browning set to be used before the soup slow cook one.
Silky and healthy sweet potato soup
3 tbs butter
1 chopped onion
4 chopped garlic gloves
2 sweet potatoes, diced
6 cups chicken broth
1/2 cup 5% cream
1 tsp chili powder
1 tsp cinnamon
1/2 tsp salt
In a soup pot over medium heat, melt the butter. Sauté the onions and garlic until they are golden and add the sweet potato, chicken broth, cream and chili powder. Cook until the potatoes are soft, about 15 minutes. Whisk in the cinnamon and salt and smoothly puree with an immersion blender.