spicy sweet potato soup

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
sweet potato 1 medwhite potato 2 smbaby carrots 15 or about half a small bag onion white 1 largecelery 3 med ribs olive oil extra virgin 1 TBSchicken broth low fat no sodium 1 can yogurt plain non fat 1 cupwater 2 cups curry powder 2 TBSturmeric 1 TBScinnamon 2 TBSnutmeg 2 TBSsalt, sea 1 tsppepper black course fresh ground 3 TBScumin ground 2 TBSMrs. Dash seasoning 3 TBSred pepper flakes 1TBSSplenda brown sugar blend 8 Tsp
Directions
Wash potatoes, and pierce. Bake in a 350 degree oven for 45 mins. or until fork tender.
While potatoes are backing, chop onion, celery in a course fashion. Heat olive oil in large saucepan. Saute onion, and celery with 1 tbs of curry, turmeric, cinnamon, nutmeg, cumin, and pepper. After veg are tender add 3 TBS of Mrs. Dash, 4 tsp of splenda, and 1 tsp of sea salt.
Add all carrots, chicken broth, and water to sauce pan and bring to a boil. Reduce heat to med/low.
Remove baked potatoes (sweet and white) from the oven, remove skin, and add to sauce pan.
Add yogurt to soup stirring with whisk. Transfer contents to food processor and puree together.
Place back into sauce pan and add remaining spices. For a thinner or thicker soup add and subtract water to your liking.
Makes approx. 8 1-cup servings.



Number of Servings: 8

Recipe submitted by SparkPeople user MSSHIPLEY.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 147.2
  • Total Fat: 3.8 g
  • Cholesterol: 1.8 mg
  • Sodium: 421.9 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 5.0 g
  • Protein: 4.2 g

Member Reviews
  • BECKI.2032
    this soup sound good - 3/31/09