Recipe: Santa Fe Sweet Potato Soup (crock pot and blender or food processor)

SANTA FE SWEET POTATO SOUP

Works best in a large (minimum 5 quart) slow cooker

1 tbsp olive oil
2 onions, finely chopped
4 cloves garlic, minced
1 tsp salt
1 tsp dried oregano leaves
6 cups lower-salt vegetable or chicken broth
4 cups cubed, peeled sweet potatoes
2 dried New Mexico, ancho or guajillo chile peppers
2 cups boiling water
1 jalapeno pepper, finely chopped
2 cups corn kernels, thawed if frozen
1 tsp grated lime zest
GARNISHES:
2 roasted red peppers, cut into thin strips
Finely chopped fresh cilantro to taste

In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring until softened, about 3-minutes.

Add garlic, salt, and oregano and cook, stirring for one minute. Transfer to slow cooker stoneware. Add broth and stir to combine. Add sweet potatoes and stir to combine.

Cover crock pot and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until sweet potatoes are tender.

Half an hour before soup has finished cooking, in a heatproof bowl, soak dried chile peppers in boiling water for 30 minutes, weighing down with a cup to make certain they remain submerged. Drain, discarding the soaking liquid and stems. Pat dry, chop coarsely and add to stoneware, along with the jalapeno pepper.

Working in batches, puree soup in a food processor or blender and return to cooker. Add corn, lime zest, and juice.

Cover crock pot and cook on HIGH for 30 minutes, until corn is tender.

When ready to serve, ladle into individual bowls and garnish with red pepper strips and cilantro.

Makes 4 servings

Nutrients per serving: calories: 157, fat 2.4 g, saturates 0.3g, polyunsaturates 0.5 g, monounsaturates 1.1 g, cholesterol 0 mg, sodium 525 mg, carbohydrate 32.4 g, fiber 4.0 g, protein 3.g

Exchange: Starch

Source: The Best Diabetes Slow Cooker Recipes by Judith Finlayson