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Crockpot - Sweet Potato Soup

Source of Recipe

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List of Ingredients

2 dried chili peppers
2 cups boiling water
1 tablespoon light Olive oil
2 finely chopped onions
4 minced garlice cloves
1 finely chopped jalapeno pepper, optional
1 teaspoon salt, optional
1 teaspoon dried oregano
4 cups peeled + 1/2 inch cubed sweet potatoes
6 cups vegetable or chicken broth
2 cups yello corn, drained or thawed
1 teaspoon grated lime zest
2 tablespoons lime juice
2 thinly sliced roasted red peppers


Recipe

Soak the chilies in the boiling water for 30 minutes. Drain.
Discard water and chilie stems. Pat dry. Finely chop and set aside.
Heat the oil in a frying pan over a medium heat.
Add the onions and saute until softened.
Add the garlic, jalapeno pepper, salt, oregano, and chopped chilies.
Saute for 1 minute.
Pour into crockpot/slow cooker.
Add the sweet potatoes and broth. Stir to combine. Cover.
Cook on low heat for 8 - 10 hours, or on high heat for 4 - 6 hours,
until sweet potatoes are tender.
Strain the broth from the pot and set aside.
Place the crockpot ingredients into a blender or food processor.
Add 1 cup or more to the blender and puree until smooth.
Place the puree and the rest of the broth back into the
crockpot and stir.
Add the corn, lime zest and lime juice. Cover.
Cook on high for 20 minutes, or until the corn is tender.
on High for 20 minutes, until corn is tender.
Makes 8 servings.
May be garnished with red pepper strips and freshly chopped cilantro.

Nutritional info per serving:
175 Calories, Fat 3g, Carbohydrate 31g, Fiber 4g,
Protein 7g, Sodium 439mg, Cholesterol 0mg
Diabetic exchanges: 1 1/2 Starch, 1 Vegetable, 1/2 Fat