Curried Creamy Sweet Potato Soup
Serves: 4
Method
- Bring water to a boil in large saucepan over high heat
- Add potatoes; return to a boil
- Reduce heat to medium-low and simmer, uncovered, 15 minutes or until potatoes are tender
- Meanwhile, heat medium nonstick skillet over medium-high heat until hot
- Coat with nonstick cooking spray; add 1 teaspoon butter and tilt skillet to coat bottom
- Add onions; cook 8 minutes or until tender and golden
- Drain potatoes; place in blender with onions, 1 cup milk, curry powder, salt and ground red pepper
- Blend until completely smooth
- Return potato mixture to saucepan and stir in remaining 1 cup milk
- Cook 5 minutes over medium-high heat or until heated through
- Remove from heat and stir in remaining 1 tablespoon butter.
Nutrional Facts (Per Serving)
Calories 201, Calories from Fat 20%, Total Fat 5g, Saturated Fat 3g, Protein 7g, Carbohydrates 35g, Cholesterol 13mg, Sodium 406mg, Dietary Fiber 4g.
Recipe Comments and Suggestions
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
Ingredients
To make Curried Creamy Sweet Potato Soup, you'll need:
- 4 cups water
- 1 lb sweet potatoes peeled and cut into
- 1" cubes
- 1 tbsp butter or margarine plus
- 1 tsp butter or margarine divided
- 2 cups finely-chopped yellow onions
- 2 cups fat-free (skim) milk divided
- 3/4 tsp curry powder
- 1/2 tsp salt
- 1 dash ground red pepper (optional)
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