Sweet Potato Soup
1 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
2 carrots, cut into 2-inch pieces
1 leek, thinly sliced
4 cloves garlic, minced
1 – 2 canned chipotle chile peppers in adobo sauce
1 tablespoon grated fresh ginger
4 cups low-sodium vegetable broth
1 recipe Kale Chips
Light sour cream
2 cups torn stemless kale leaves
1 tablespoon olive oil
1/4 teaspoon salt
On these cold winter days, comfort foods to warm us up are on the menu. Check out this delicious slow cooker Sweet Potato Soup and Kale Chips.
Recipe from: Better Homes & Gardens!
In a 3 1/2- or 4-quart slow cooker combine sweet potatoes, garbanzo beans, carrots, leek, garlic, chile peppers, and ginger. Stir in broth. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Cool mixture slightly.
Transfer mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return all of the blended mixture to the slow cooker. Serve with Kale Chips and sour cream.
For Kale Chips:
Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper. Place kale leaves on the prepared baking sheet. Brush with olive oil. Sprinkle with salt. Bake for 20 to 25 minutes or until crisp.