Loaded Baked Sweet Potato Soup


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"This was so yummy. Its perfect texture & the flavor is sweet and great. Its a must on your list to get." ... Our kitchen's new favorite ingredient, the Japanese white sweet potato is far from a white potato. The nutrient-packed version of a sweet potato is used to put a twist on the classic baked potato soup. We cook the potato in a coconut cream sauce and add the flavors of bacon, scallions, and garlic to make this Autoimmune Protocol compliant dish.
Loaded Baked Sweet Potato Soup
  • Organic Japanese white sweet potato
  • Native Forest Original Simple Coconut Milk (organic coconut, filtered water) *BPA free can *No guar gum
  • Organic free-range chicken stock
  • Sugar-free bacon
  • Scallions
  • Garlic powder
  • Sea salt

  • Must be received and stored frozen until “use-by” date.  Can be held refrigerated up to 3 days prior to consumption.

    Thawing and reheating instructions:  Remove container from the freezer and defrost overnight in the refrigerator.  Stovetop: Pour soup into small saucepan and heat over low flame until hot (165). Microwave: Remove lid and heat on high for 3-4 minutes until hot all the way through (165).

    Loaded Baked Sweet Potato Soup
  • Servings per container - 1
  • Serving size - 16 ounces
  • Calories per serving - 300
  • Calories from Fat 80
  • Total Fat 9g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 840mg
  • Carbohydrates 40g
  • Dietary Fiber 6g
  • Sugars 7g
  • Protein 14g
  • Vitamin A 290%
  • Vitamin C 45%
  • Calcium 8%
  • Iron 6%.