Curried Creamy Sweet Potato Soup

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.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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Ingredients
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)