Preparation:
1. Combine the potatoes and onion in a large saucepan and cook, covered, over low heat until the onion is soft and translucent, about 12 minutes.
2. Add garlic, cinnamon, salt and pepper and cook for 3 more minutes. Add the chicken broth and orange juice and cook until the sweet potatoes are soft.
3. Puree until smooth. Serve hot or cold.
Variations: use as a sauce on chicken or vegetables. Whisk in a little extra-virgin oil oil into a little leftover soup for an unusual salad dressing. Can also be used as a sauce for poultry or veggies. |
Nutritional Information:
129 cals, negligible fat, 271 mg sodium, 29g carbs, 3g protein. |
