Caramelized Onion and Sweet Potato Soup

Story by Meredith Nelson / February 22, 2017

2 tablespoon butter
5 large sweet onions, thinly sliced
1 1/2 tablespoon sugar
4 medium sweet potatoes, peeled and cubed
2 quarts chicken broth(use low-sodium or no-salt to reduce sodium!)
1/2 teaspoon ground allspice
1/2 teaspoon thyme
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper

1. In a large pot over medium-high heat, melt the margarine or butter.

2. Add the onions and cook, stirring constantly, for 5 to 7 minutes, or until browned.

3. Add the sugar and cook, stirring, for 3 minutes longer.

4. Add the sweet potatoes, broth, allspice, thyme, nutmeg, salt, and pepper and bring to a boil.

5. Quickly reduce the heat to low and continue to simmer, uncovered, for 15 to 20 minutes, or until the sweet potato pieces are fork-tender.*

6. Adjust the seasonings and serve.

* Alternate: For a smoother soup, transfer the ingredients to a food processor after the ingredients are fork-tender and puree in batches. Return to the pot, reheat, and serve.

Nutritional Facts per serving
Calories     87.6 cal
Fat     1.6 g
Saturated fat     0.5 g
Cholesterol     0 mg
Sodium     335 mg
Carbohydrates     15.8 g
Total sugars     6.4 g
Dietary fiber     2.4 g
Protein     2.5 g

Taken from