Sweet Potato Soup with Toasted Pecans
Recipe from Diabetic Living

Thick and creamy, yet low in calories, this soup makes a great side dish for beef, pork, or chicken.


Sweet Potato Soup with Toasted Pecans

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Ingredients
  • 2  teaspoons
    canola oil
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  • 3/4  cup
    thinly sliced carrots
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  • 1/2  cup
    finely chopped leek
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  • 1/3  cup
    chopped orange or yellow sweet pepper
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  • 1/3  cup
    finely chopped onion
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  • 1  clove
    garlic, minced
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  • 2  14-ounce cans
    reduced-sodium chicken broth
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  • 1  pound
    sweet potatoes peeled, halved lengthwise, and thinly sliced crosswise
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  • 1  small
    potato (4 ounces), peeled, halved lengthwise, and thinly sliced crosswise
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  • 1/3  cup
    dry white wine or reduced-sodium chicken broth
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  • 1/8  teaspoon
    ground black pepper
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  • 1 
    bay leaf
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  • 1/4  cup
    chopped pecans, toasted
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Directions
1.
In a large saucepan, heat oil over medium-high heat. Add carrots, leek, sweet pepper, onion, and garlic; cook about 5 minutes or just until vegetables are tender, stirring occasionally.
2.
Add broth, sweet potatoes, potato, wine, black pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until the potatoes are tender. Discard the bay leaf. Remove from heat and cool soup slightly.
3.
Transfer half of the soup to a blender or food processor. Cover and blend or process until smooth. Repeat with remaining soup. Return all soup to saucepan. Heat through. Sprinkle individual servings with toasted pecans. Makes 6 (about 1-cup) servings
Nutrition information
Calories 142, Total Fat 5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 358 mg, Carbohydrate 20 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 1, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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