Sweet Potato Soup with Creamed Spinach
By: Lady Catherine ...
Published: Thursday, October 17, 2013 - 9:33pm

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
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
Sour Cream
Sweet Chili Relish

Preparation

1 Preheat Oven 375 degrees: 2 Bake the sweet potatoes with the skin on until soft.  About 45-50 minutes. 3 When the potatoes are cooled scoop the meat out from the skins. 4 Heat a large soup pot with the olive oil. 5 Add the sweet potatoes, onion, garlic, carrots, frozen creamed spinach, parsley and tomatoes.  Cook down on low heat for a few minutes. 6 Add the chicken broth and the seasonings and cook; semi covered, for about 30 -35 minutes. 7 A few minutes before serving stir in the milk. 8 Top each soup with a teaspoon of sour cream and the sweet chili relish.