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Meats 1 servings

INGREDIENTS

1 lb Sweet potatoes; peeled and diced
1 md Sweet onion; chopped
4 Garlic cloves; minced
1/4 ts Cinnamon
1/4 ts Salt
1/4 ts Black pepper; freshly ground
1 1/2 c Defatted chicken broth
2 c Fresh orange juice

INSTRUCTIONS

Allow 25 minutes.
Combine the potatoes and onion in a large saucepan and cook, covered, over
low heat until the onion is soft and translucent, about 12 minutes. Add
garlic, cinnamon, slat and pepper and cook for 3 more minutes. Add the
chicken broth and orange juice and cook until the sweet potatoes are soft.
Puree until smooth. Serve hot or cold. Makes 6 servings: 1cup contains 129
cals, negligible fat, 271 mg sodium, 29g carbs, 3g protein.
Variations: use as a sauce on chicken or vegetables. Whisk in a little
extra-virgin oil oil into a little leftover soup for an unusual salad
dressing.
SOURCE: Canyon Ranch cooking by Jeanne Jones (1998). See
www.canyonranch.com for spa information.
Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 22, 1998, converted
by MM_Buster v2.0l.

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