Recipe: Roasted Sweet Potato and Onion Soup (serves 2)

ROASTED SWEET POTATO AND ONION SOUP

1 large sweet potato, peeled and cut into 6 wedges
1 medium red onion, cut into 8 wedges
1 tablespoon canola oil
2 cups chicken broth, divided use
1/8 teaspoon crushed, dried thyme
1/8 teaspoon chipotle chile powder (optional)
4 ounces ham steak, cut into bite-size dice*
1/4 teaspoon pepper or to taste
Salt to taste (optional)

Place potato and onion wedges in roasting pan. Drizzle with oil.

Roast in 400 degree F oven for 45 minutes or until vegetables are very
tender.

Combine roasted vegetables with 1/2 cup of the broth in a blender. Puree.

Spoon puree into large pot. Add the remaining 1 1/2 cups broth, thyme, chile powder, ham and pepper. Cook over very low heat for 10 minutes, stirring occasionally. Taste and add salt if desired.

*If desired, use turkey ham steak, which is lower in fat.

Makes 2 servings
Source: Tribune Media Services, January 2010