Creamy Sweet Potato Soup

Photo: Brian Woodcock; Styling: Cindy Barr
This creamy low-fat soup gets its creamy texture from pureed sweet potatoes and goes perfectly paired with a light sandwich or salad. Since Creamy Sweet Potato Soup can be prepared quickly, in just under 15 minutes, it’s perfect to make in the morning to take to work.

Yield:

Serves 6 (serving size: about 1 1/2 cups soup)

Recipe from

Nutritional Information

Calories 233
Fat 6.2 g
Satfat 2.1 g
Monofat 2.9 g
Polyfat 0.6 g
Protein 10.7 g
Carbohydrate 33.9 g
Fiber 5.1 g
Cholesterol 12 mg
Iron 1.4 mg
Sodium 530 mg
Calcium 123 mg

Ingredients

2 pounds sweet potatoes, halved lengthwise (about 2 large)
1/4 cup water
2 teaspoons olive oil
1 cup chopped onion
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
4 cups unsalted chicken stock (such as Swanson)
1/4 teaspoon salt
6 bacon slices, cooked and crumbled
1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
2 tablespoons flat-leaf parsley leaves (optional)

Preparation

1. Place potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/4 cup water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly; discard potato skins.

2. Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 1 minute or until translucent. Stir in cumin and red pepper. Add stock to pan; bring to a boil. Place half of sweet potato and half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining sweet potato and stock mixture. Stir in salt. Divide soup evenly among 6 bowls; sprinkle cooked bacon and Parmesan cheese evenly over top. Garnish with parsley, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Hannah Klinger,

November 2013