Delilah Winder's Sweet Potato Ginger Soup - 21g Carbs, 3g Fiber, 7g Sugar
[Suggestions: Consider using the light olive oil instead of butter.
Leave the brown sugar out or use a suitable substitute.
Take care, Gloria]
From: Makers of LACTAID Brand Products
Sweet potatoes are, of course a southern favorite and they are once
again the star of the show in this creamy, mildly spicy, slightly
sweet soup. All of the spices here complement sweet potatoes, but
the vibrant flavor of the fresh ginger is the most important. This
soup could easily be served in the cool fall months, but to me, the
bright, spicy ginger represents the freshness of spring.' -Delilah
Serves: 12
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
2 Tbsp butter
1 cup finely chopped yellow onion
1/2 cup finely chopped carrot
1/4 cup peeled and finely chopped ginger
2 lb sweet potatoes, peeled and cut into 1/2 inch cubes
1/8 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
1/8 tsp ground allspice
4 cups chicken broth *
2 cups LACTAID Reduced Fat Milk
1 Tbsp dark brown sugar
1/2 tsp salt
1. Melt butter in a large saucepan over medium heat. Add the onions and
carrots and cook until softened, about 3 to 4 minutes. Add the ginger,
sweet potatoes, cinnamon, nutmeg and allspice. Stir well and cook 1 to
2 minutes, coating potatoes with spices. Add chicken broth and bring to
a simmer.
2. Simmer over medium heat 50 to 60 minutes or until potatoes are very
soft. Remove soup from heat.
3. Blend soup using a hand-held immersion blender, or puree in several
small batches using a conventional blender. Return soup to the stove.
Add LACTAID Reduced Fat Milk, brown sugar and salt. Bring up to a simmer
and serve.
Serves: 12
Serving Size: about 1 cup
Nutrition per Serving:
120 Calories, 25 Calories from Fat, 3g Total Fat, 2g Saturated Fat,
10mg Cholesterol, 500mg Sodium, 21g Total Carbs, 3g Dietary Fiber,
7g Sugars, 3g Protein, 30mg Calcium
Exchanges per Serving: 1 1/2 Starches, 1/2 Fat
*For a lighter version use reduced sodium chicken broth.
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