I love sweet potatoes. The great news about them? Unlike most things I love, sweet potatoes are actually GOOD for us. They are one of the best sources of beta-cartotene and are a great source of vitamin A, the vitamin that promotes good eyesight! Plus, in order for us to get the benefits of all the beta-carotene in the sweet gems, we should have a little fat with our sweet potato – what’s not to like?
keeps us coming back for one more little bite. This soup achieves that texture
nirvana by pureeing the veggies and adding them back into the pot. And topping
the soup? A hit of crunch and salt with a sprinkle of chopped roasted almonds.
|1 More Sweet Potato Still in the Oven!!!|
Sweet Insides of Four Roasted Sweet Potatoes
Natural, Creamy Almond Butter
Freshly Cracked Black Pepper To Taste
Sliced Green Onions (Green Tops Only)
Chopped, Roasted Salted Almonds*
stockpot, combine the sweet potato, veg broth, and apple juice. Bring to a boil
over high heat. Reduce the heat to low, and simmer for about 15 minutes.
pot. Add the ginger, garlic, juices and cayenne pepper. Cook, stirring
occasionally for 15 minutes over medium heat. Taste for salt and pepper.
zest with the Greek yogurt. Garnish each bowl with a TB of the yogurt mixture,
and sprinkle with the almonds.
almonds, place on a sheet pan and slide into a 400F oven for about 8 minutes or
until lightly browned. Remove from the oven and spray or drizzle with olive oil
and sprinkle with sea salt.