Curried Creamy Sweet Potato Soup
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Makes 4 servings (3/4 cup per appetizer serving)
|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|
|Dash ground red pepper (optional)|
- 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.
|Serving Size:||3/4 cup|
|Saturated Fat||3 g|
|Total Fat||5 g|
|Calories from Fat||20 %|
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