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Categories:
sweet potatoes red onion garlic carrots chicken broth fresh parsley green tomatoes Curry oregano salt black pepper milk olive oil sour cream relish Sweet Chili
Viewed: 112 - Published at: 5 years agoIngredients
- 4 sweet potatoes
- 1 red onion - diced
- 5 cloves garlic fresh, - chopped
- 2 carrots - diced
- 9 ounces frozen creamed spinach package
- 6 cups chicken broth
- 1/4 cup fresh parsley - chopped
- 2 green tomatoes - diced
- 1 teaspoon curry
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup milk
- 2 tablespoons olive oil
- sour cream
- relish Sweet Chili
Method
- Preheat Oven 375 degrees:
- Bake the sweet potatoes with the skin on until soft. About 45-50 minutes.
- When the potatoes are cooled scoop the meat out from the skins.
- Heat a large soup pot with the olive oil.
- Add the sweet potatoes, onion, garlic, carrots, frozen creamed spinach, parsley and tomatoes. Cook down on low heat for a few minutes.
- Add the chicken broth and the seasonings and cook; semi covered, for about 30 -35 minutes.
- A few minutes before serving stir in the milk.
- Top each soup with a teaspoon of sour cream and the sweet chili relish.
