Curried Creamy Sweet Potato Soup

Recipe Ingredients

4 cups	948ml	Water
1 lb	454g / 16oz	Sweet potatoes - peeled, and
		Cut into 1" cubes
1 tablespoon	15ml	Butter or margarine - plus
1 teaspoon	5ml	Butter or margarine - divided
2 cups	125g / 4.4oz	Finely-chopped yellow onions
2 cups	474ml	Fat-free (skim) milk - divided
3/4 teaspoon	3.8ml	Curry powder
1/2 teaspoon	2.5ml	Salt
1		Ground red pepper - (optional)

Recipe Instructions

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 yields 3 cups (3/4 cup per appetizer serving).

Exchanges Per Serving: 2 Starch, 1 Vegetable, 1 Fat.

Nutrition Facts: Calories 201; Calories from Fat 20%; Total Fat 5g; Saturated Fat 3g; Protein 7g; Carbohydrates 35g; Cholesterol 13mg; Sodium 406mg; Dietary Fiber 4g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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