Sweet Potato Soup, Glen's
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
3/4 c chopped onion1 c chopped leek2 large garlic cloves, minced1 1/2 c raw carrots, sliced thin (1-1 1/2 c.)1 bay leaf2 Tbl. canola oil4 c. diced sweet potatoes3 c diced baking potatoes5 c low fat chicken broth1 1/2 c. water1 tbsp. brown sugar1/2 tsp. ground ginger. Sprinkle with chopped fresh dill when serving.
Saute the onion, leek, garlic, and carrots with ginger, bay leaf and salt and pepper to taste in canola oil over moderate heat, stirring, until the vegetables are softened.
Add the cubed sweet potatoes (yams) peeled, and sliced thin, the potatoes peeled and cubed. Add the water and 5 c. of fat free chicken broth. Simmer the mixture, covered, for 15-20 minutes, or until the potatoes are very tender.
Remove the bay leaf.
In a blender puree the mixture in batches until it is very smooth. Place the pureed soup into a large pot.
Additional broth may be added to the soup to make the soup the desired consistency.
Season soup with salt and pepper. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
Top with fresh chopped dill before serving. Can also be served with no fat sour cream and toasted pecans. (Pecans and sour cream will change the nutrient count)
Number of Servings: 15
Number of Servings: 15
Recipe submitted by SparkPeople user BENSON37.
Add the cubed sweet potatoes (yams) peeled, and sliced thin, the potatoes peeled and cubed. Add the water and 5 c. of fat free chicken broth. Simmer the mixture, covered, for 15-20 minutes, or until the potatoes are very tender.
Remove the bay leaf.
In a blender puree the mixture in batches until it is very smooth. Place the pureed soup into a large pot.
Additional broth may be added to the soup to make the soup the desired consistency.
Season soup with salt and pepper. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
Top with fresh chopped dill before serving. Can also be served with no fat sour cream and toasted pecans. (Pecans and sour cream will change the nutrient count)
Number of Servings: 15
Number of Servings: 15
Recipe submitted by SparkPeople user BENSON37.
Nutritional Info Amount Per Serving
- Calories: 106.6
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 342.0 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.8 g
- Protein: 1.9 g
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