Directions:
- Melt the butter in a large pot over a medium heat Saute the onion in the butter, about 10 minutes Stir in the jalapeno peppers and thyme, let cook for about a minute Now stir in the chicken broth, carrots, and sweet potatoes Let the mixture simmer for 45 minutes–make sure the veggies get tender Remove the vegetables and potatoes, place in a food processor Puree the mixture and then return to the pot You can do this a bit at a time in a blender if you don’t have a food processor Return everything to the pot Stir in the milk, cream, brown sugar, and salt If the soup is too thick add a little more milk or broth…your choice Heat the soup on a low heat for 15 minutes
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.09 Kcal (829 kJ) | ||
| Calories from fat | 0.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Cholesterol | 1.3mg | 0% | |
| Sodium | 708.52mg | 30% | |
| Potassium | 781.35mg | 17% | |
| Total Carbs | 44.64g | 15% | |
| Sugars | 12.8g | 51% | |
| Dietary Fiber | 7.28g | 29% | |
| Protein | 6.17g | 12% | |
| Vitamin C | 16.5mg | 27% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 1.9mg | 10% | |
| Calcium | 85.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 62.21 Kcal (260 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 222.5mg | 30% | |
| Potassium | 245.38mg | 17% | |
| Total Carbs | 14.02g | 15% | |
| Sugars | 4.02g | 51% | |
| Dietary Fiber | 2.29g | 29% | |
| Protein | 1.94g | 12% | |
| Vitamin C | 5.2mg | 27% | |
| Vitamin A | 0.7mg | 76% | |
| Iron | 0.6mg | 10% | |
| Calcium | 26.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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