In a large heavy stockpot simmer the sweet potatoes, carrots, thyme, and broth for 2 hours, covered, stirring occasionally with a wire whisk, until vegetables disintegrate. Mash vegetables in pot with a potato masher if necessary.
In a non-stick skillet heat oil over medium low, and saute onion and garlic until lightly golden. Add to broth with maple syrup, honey, and chipotle powder to taste. Serve individual bowls of soup topped with a sprinkle of cilantro. Serve with baked corn chips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1304g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 22 (4%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 527.5mg||18 %|
|Potassium 1875.9mg||49 %|
|Total Carbohydrate 118.3g||35 %|
|Dietary Fiber 20.8g||83 %|
|Sugars, other 97.5g|
|Protein 12.9g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 516
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.