Anti-Inflammatory Sweet Potato Soup

• 3 cups peeled, cubed sweet potatoes
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons all-purpose flour
• 3 cups low-fat chicken broth
• 2 tablespoons brown sugar
• 1/2 cup finely chopped white onion
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon red pepper flakes (optional)
• 2 cups soy milk
• salt to taste
• 1 cup cubed, cooked chicken (optional)
• 1 cup sliced canned carrots, drained (optional)

1. Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 10 minutes. Drain.
2. Combine olive oil and flour in a heavy pot over medium-low heat; cook, stirring constantly, until a smooth paste forms and turns a light caramel color. Add broth and brown sugar. Bring to a boil, then reduce heat to a simmer. Stir in sweet potatoes, onion, turmeric, cinnamon, cloves, and red pepper flakes. Bring back to a simmer and cook for 5 minutes more.
3. Remove soup from heat and allow to cool slightly. Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another pot. Repeat with remaining soup.
4. Mix soy milk into the pureed soup and heat until warmed through, 5 to 10 minutes. Season with salt. Add chicken and carrots for more texture.

potatoes, extravirgin olive oil, flour, lowfat chicken broth, brown sugar, white onion, ground turmeric, ground cinnamon, ground cloves, red pepper, soy milk, salt, chicken, carrots

Taken from www.allrecipes.com/recipe/270070/anti-inflammatory-sweet-potato-soup/ (may not work)