Recipes

Soups

Sweet Potato and Apple Soup

"By blending sweet potatoes and apples with a touch of ginger and curry topped with toasty walnuts, you have an incredibly flavored soup that leaves a lasting impression. Make ahead and refrigerate. Add more milk when reheating if needed. If you're lucky enough to find Louisiana sweet potatoes, you'll be able to enjoy the sweetest, most moist yams available." - Holly Clegg

Ingredients:

1/2 cup chopped onion
4 cups peeled chopped sweet potatoes (yams)
2 cups peeled chopped baking apples
2 cups fat-free low-sodium chicken broth
1/2 teaspoon ground ginger
1/2 teaspoon ground curry
1 tablespoon honey
1 cup fat-free milk
1/3 cup chopped walnuts, toasted

Instructions:

1. In a nonstick saucepot coated with nonstick cooking spray, saute' the onions over medium heat until tender. Add the sweet potatoes, apples, broth, ginger, curry, and honey.

2. Bring the mixture to a boil, then reduce heat and simmer, covered, until the potatoes are tender, about 25 minutes. Transfer to a blender or food processor and blend until smooth.

3. Return the soup to the pot and stir in the milk until blended. Sprinkle with toasted walnuts to serve.

Makes 5 servings - serving size: 1 cup

Terrific Tidbit: Canned sweet potatoes may be used and just add when you place mixture in the food processor.

Variations:

2 Starch
1/2 Fruit
1/2 Fat

Nutrition:

Per Serving: 211 Calories, 49 Calories from Fat, 5g Total Fat, 1g Saturated Fat, 1mg Cholesterol, 105mg Sodium, 37g Total Carbohydrate, 5g Dietary Fiber, 17g Sugars