TLC Cooking "Curried Creamy Sweet Potato Soup"

Curried Creamy Sweet Potato Soup

Curried Creamy Sweet Potato Soup

YIELD Makes 4 servings (3/4 cup per appetizer serving)
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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:

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.

This recipe appears in: Soups

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