Rating: 4 stars
53 Ratings
  • 5 star values: 30
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 3

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.

Recipe by Cooking Light November 2013

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

233 calories; fat 6.2g; saturated fat 2.1g; mono fat 2.9g; poly fat 0.6g; protein 10.7g; carbohydrates 33.9g; fiber 5.1g; cholesterol 12mg; iron 1.4mg; sodium 530mg; calcium 123mg.
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