This is a combination of two recipes. One from 400 soups and one from allrecipes.com. Lunch for the week :)
Here it goes:
1 large sweet potato
12 oz package of corn
1 cup diced celery
1 cup of chopped carrots
1 large red onion
3 cups vegetable broth
1 chili
1/2 red pepper
2 garlic cloves
2 teaspoons of cumin
1/2 cup of evaporated fat free milk
2 tablespoons good olive oil
Preheat oven to 450 degrees. Chop sweet potato, 1/2 onion and carrots. Coat with 1 tablespoon of olive oil. Roast for 40 minutes until sweet potato is tender.
While potatoes are roasting. Coat the bottom of a soup pot with 1 tablespoon of olive oil. Add diced onion, chili, red pepper, garlic, and celery. Cook at med low heat until onion is translucent. Stir in the roasted sweet potatoes and corn. Add broth. Simmer for 30 minutes. Remove 1/2 of the vegetables and set aside. Puree the veggies in the pot until creamy. Add milk, return vegetables to the pot. Top with Mexican Chili Powder and serve!!
serves 10 - 1 cup
calories 143
3.3 grams fat
4 grams fiber
