Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 sweet potatoes , peeled and diced
- 1 tablespoon fresh grated ginger
- 2 cups chicken and vegetable stock
- 1 cup water
- 1 milk cream
- 1 lime , juiced
Directions
Place the peeled potatoes, ginger, stock, and water in a large saucepan.
Bring to a boil , then simmer until the potatoes are softened and tender (approximately 30 minutes).
Transfer the contents of the pot to a blender along with the lime juice, and process until smooth. You may need to work in batches. Alternatively, you can use an immersion blender.
Return the soup to the pot, stir in the milk, and allow to cook for few minutes until heated through.