Prep 10 mins
Cook 55 mins
This is an adjusted recipe that originally appeared in the Dallas Morning News
- 1 lb sweet potato, peeled and cut crosswise into 1/2-inch slices
- 1 large red onion, cut crosswise into 1/2-inch slices
- 1 ounce fresh ginger, peeled (about 1 square inch)
- vegetable oil
- kosher salt
- fresh ground black pepper
- 3 cups low sodium chicken broth or 3 cups vegetable stock
- 1⁄4 teaspoon ground allspice
- 1⁄8 teaspoon ground cayenne pepper
- 1⁄4 cup fat-free half-and-half
- 2 tablespoons finely chopped fresh Italian parsley
- 1 tablespoon fresh lime juice
- Preheat oven to 425 degrees.
- Lightly brush or spray the sweet potatoes, onion slices and ginger on all sides with oil. Season the vegetables with salt and pepper to taste. Roast on top rack of oven heat until the vegetables are browned, about 25 minutes, turning once halfway through roasting time.
- Finely chop the ginger. Place the sweet potatoes, onions and ginger in a large saucepan. Add the chicken stock, allspice and cayenne. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Puree the soup in a food processor or blender (in 2 batches if necessary). Return the soup to the pan. Add the half-and-half, parsley and lime juice. Taste and season with more salt and pepper, if necessary.
- Serve warm.