Sweet Potato Soup With Creamed Spinach

• 4 sweet potatoes
• 1 red onion - diced
• 5 cloves garlic fresh, - chopped
• 2 carrots - diced
• 9 ounces frozen creamed spinach package
• 6 cups chicken broth
• 1/4 cup fresh parsley - chopped
• 2 green tomatoes - diced
• 1 teaspoon curry
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup milk
• 2 tablespoons olive oil
• sour cream
• relish Sweet Chili

1. Preheat Oven 375 degrees:
2. Bake the sweet potatoes with the skin on until soft. About 45-50 minutes.
3. When the potatoes are cooled scoop the meat out from the skins.
4. Heat a large soup pot with the olive oil.
5. Add the sweet potatoes, onion, garlic, carrots, frozen creamed spinach, parsley and tomatoes. Cook down on low heat for a few minutes.
6. Add the chicken broth and the seasonings and cook; semi covered, for about 30 -35 minutes.
7. A few minutes before serving stir in the milk.
8. Top each soup with a teaspoon of sour cream and the sweet chili relish.

sweet potatoes, red onion, garlic, carrots, chicken broth, fresh parsley, green tomatoes, curry, oregano, salt, black pepper, milk, olive oil, sour cream, relish sweet chili

Taken from www.yummly.com/recipe/Sweet-Potato-Soup-with-Creamed-Spinach-1673288 (may not work)