Sunday, January 10, 2010

Sweet Potato Soup

I made this soup last month, and I actually used some of the left over Brown Sugar-Glazed Sweet Potatoes. It saved time and tasted delicious! I think it gave the dish more flavor because they were already quite seasoned- the ginger meshed well with the curry to make an unusual, but delicious soup!

Sweet Potato Soup
From LA Lite Cookbook (4 servings)

2 garlic cloves, crushed
1 small onion, chopped
1 tsp curry powder
3 cups water
1 1/2 cups skim milk
12 oz. sweet potato, peeled and chopped
2 low-sodium vegetable broth cubes, crumbled
nonfat cooking spray

Spray a large stock pot with cooking pray, saute garlic, onion, and curry powder until soft. Add sweet potato, water, and broth cubes. Simmer, covered, for 15 minutes or until vegetables are cooked. Cool. Blend or process sweet potato mixture until smooth. Gradually add milk, processing until well combined. Return to stock pot and heat well, do not boil.
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1 comment:

Ashley said...

This looks great! And I love finding unexpected uses for leftovers :)