Ingredients
3cupssweet potatoes,peeled, cubed
2tbspextra-virgin olive oil
2tbspall-purpose flour
3cupslow-fat chicken broth
2tbspbrown sugar
½cupwhite onion,finely chopped
½tspground turmeric
¼tspground cinnamon
⅛tspground cloves
⅛tspred pepper flakes
2cupssoy milk
salt,to taste
1cupchicken,cooked, cubed
1cupcarrots,canned, sliced and drained
Preparation
Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes until fork-tender. Drain.
Combine olive oil and flour in a heavy pot over medium-low heat; cook, stirring constantly, until smooth paste forms and turns a light caramel color. Add broth and brown sugar. Bring to a boil, then reduce heat to a simmer.
Stir in sweet potatoes, onion, turmeric, cinnamon, cloves, and red pepper flakes. Bring back to a simmer and cook for about 5 minutes more. Remove soup from heat and allow to cool slightly.
Fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into another pot. Repeat with the remaining soup.
Mix soy milk into the pureed soup and heat for 5 to 10 minutes until warmed through. Season with salt. Add chicken and carrots for more texture.
