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Scallops Mock Seaweed Soup
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Curried Creamy Sweet Potato Soup
Yield: Makes 4 servings (3/4 cup per appetizer serving)
Ingredients:
4
cups water
1
pound sweet potatoes, peeled and cut into 1-inch cubes
1
tablespoon plus 1 teaspoon butter or margarine, divided
2
cups finely chopped yellow onions
2
cups fat-free (skim) milk, divided
3/4
teaspoon curry powder
1/2
teaspoon salt
Dash ground red pepper (optional)
Preparation:
1.
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.
2.
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.
3.
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.
Nutritional Information:
| Serving Size: 3/4 cup | |
| Fiber | 4 g |
| Carbohydrate | 35 g |
| Cholesterol | 13 mg |
| Saturated Fat | 3 g |
| Total Fat | 5 g |
| Calories from Fat | 20 % |
| Calories | 201 |
| Protein | 7 g |
| Sodium | 406 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 2 |
| Fat | 1 |
This recipe appears in:
Soups
