Sweet Potato Soup with Creamed Spinach

By ladygourmet

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
• 1/4 cup fresh parsley – chopped
• 2 green tomatoes – diced
• 1 tsp. curry
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 cup milk
• 2 tablespoons olive oil
• Sour Cream
• Sweet Chili Relish

Preparation

Step 1

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.