Makes 8 Servings
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
4 cloves garlic, peeled and minced
1/2 cup fresh orange juice
2 medium sweet potatoes, peeled and diced
4 new potatoes, peeled and diced
6 cups flavorful chicken or vegetable stock
1/2 teaspoon cayenne pepper
1 pinch salt and freshly ground black pepper
1 teaspoon Apple-bacon Chutney, for garnish
1 teaspoon Spicy Texas Pecans, for garnish
Heat the olive oil in a large pan over medium-high heat.
Add onion, carrot, celery, and garlic, and saute for 5 to 7 minutes, stirring frequently. Then add the orange juice and reduce to thick syrup.
Add the potatoes and stock and bring to a boil.
Reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
Ladle mixture into a blender and pure thoroughly in batches; strain and season with salt and pepper. If the soup is too thick, thin with a little chicken or vegetable stock.
Serve warm and garnish with Apple-Bacon Chutney and Spicy Texas Pecans.
Calories From Fat < 45
Total Fat < 5g
Saturated Fat < 1g
Sodium < 860mg
Dietary Fiber 3g
Sugars < 8g