Sweet Potato Soup with Creamed Spinach
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
¼ cup fresh parsley – chopped
2 green tomatoes – diced
1 tsp. curry
1 tsp. dried oregano
1 tsp. salt
½ tsp. black pepper
½ cup milk
2 tablespoons olive oil
Sweet Chili Relish
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.