Carolina Sunshine
Created exclusively for NC SweetPotato Commission by Cortez Seafood & Cocktail - Raleigh, NC
Course: Appetizer, Side Dish, Soup
Cuisine: Mexican
Keyword: Soup, spinach, sweet potato
Servings: 4
Calories: 331kcal
- 5 Beauregard sweetpotatoes or any variety grown in North Carolina
- 10 garlic cloves
- 1 teaspoon salt
- 2 teaspoons grated ginger
- 3 oranges juiced
- 1 tablespoon vegetable oil
- 1 handful fresh oyster mushrooms brushed clean
- 1 handful fresh spinach
Peel and quarter the sweetpotatoes and place in a large pot along with the garlic and salt.
Add water to cover sweetpotatoes and place the pot over high heat. Bring to a boil and then reduce heat. Simmer the sweetpotatoes until they are fork tender. ( approx 20 mins)
Remove from heat. Do not drain the sweetpotatoes. Let them cool in their cooking liquid. Purée the potatoes and their liquid along with ginger and orange juice in a blender or food processor. Alternately, use a hand blender to puree the mixture in the pot.
Strain through fine woven colander.
Gently reheat the soup in the pot over medium-low heat.
While the soup is reheating, place a large skillet over medium-high heat.
When the pan is hot, add oil and swirl to coat the bottom of the pan.
Add the mushrooms and saute until lightly browned.
Just before they are done, add the spinach and saute the greens until they are just wilted.
Remove the pan from the heat. Salt if needed
Divide the mushroom and spinach mixture between four bowls.
Nutrition Facts
Carolina Sunshine
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 331kcal | Carbohydrates: 71g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 738mg | Potassium: 1167mg | Fiber: 11g | Sugar: 21g | Vitamin A: 40324IU | Vitamin C: 62mg | Calcium: 138mg | Iron: 2mg | Net Carbohydrates: 60g