Today I have a recipe that defies the “gray area” of taste. In other words, people tend to either love it or hate it. I happen to love it, and since I’m the cook, we eat it pretty often around here. It is super packed with vitamins A, D, even some C and and a few of the B’s. If made without the butter, it’s very low in fat and with sea salt, it’s not bad on sodium. It’s economical and easy to make. I’m talking about sweet potato soup.
Sweet Potato Soup can be made year round since sweet potatoes are found year round and can be grown in temperate areas year round, so that’s cool.
I’m giving you the “real” recipe first, the one that I first made and then my “paisley” version, which is decidedly more spicy but is also more vitamin rich. I’d try it the first way then see if you’re wanting to branch out. I got the first recipe from The Homesick Texan. You could also add the extra veggies of the second recipe without adding the extra peppers. I hope you love it!