← Back to Search Results
microwaving Southwestern
Chile-Sparked Sweet Potato Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This hearty soup is wonderful for lunch, served with just a crunch of baked tortilla shoestrings. Serve the soup with a sandwich for a light dinner. To make the shoestrings, see Tortilla Toasts 

Yield: 4 servings
Cooking time: 12 Minutes In A Microwave Oven, 20 Minutes In A Conventional Oven

Ingredients

  • 2 medium sweet potatoes, peeled and cut into ½-inch dice
  • 4 scallions, thinly sliced (1 tablespoon sliced tops reserved for garnish)
  • 1 cup evaporated skim milk
  • 1 tablespoon ground pure hot red chile, or to taste
  • Few grates of fresh nutmeg
  • Baked tortilla shoestrings , for garnish (optional)

Directions

 

 

1. Place the potatoes, scallions, and 1 cup water in a 2-quart glass or microwavable plastic bowl. Cover with plastic wrap and microwave on full power for 10 minutes (see *Note).

2. Transfer the potato mixture to a food processor. Add the milk and 2 teaspoons of the chile and process until pureed. Stir in the nutmeg. Return to the 2-quart container and microwave for about 2 minutes, or until hot. Serve each bowl garnished with the reserved chile and scallion.

 

Notes

To cook conventionally, place the sweet potatoes, 1 cup water, and scallions in a heavy, medium saucepan, cover, and simmer for about 15 minutes, or until fork-tender. Puree as above.


© 1998 Jane Butel
 

Nutritional Information

Nutritional information is provided by the author.

Per serving: Calories 142, Protein 6 g, Carbohydrates 28 g, Fiber 3 g, Fat 1 g, Saturated Fat 0 g, Cholesterol 2 mg, Sodium 86 mg.

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
living-raw-food Living Raw Food
by Sarma Melngailis
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?