Sweet Potato Soup
3 yellow onions, peeled and chopped
1 T minced fresh garlic
1/4 cup sherry
2 tsp. salt
1 tsp. black pepper
4 lbs. yams/ sweet potatoes, peeled and chopped
8 cups vegetable broth
1 walnut size piece ginger, peeled and minced
4 cups nonfat milk
Ginger infused fat free sour cream
Red pepper puree
Sweat onions and garlic with sherry in covered pan over low flame. Add salt and pepper and cook uncovered until most of the liquid is cooked off. Add sweet potatoes and broth and cook until potatoes are completely tender. Puree in blender. Once sweet potatoes are nearly cooked begin heating ginger with milk over low flame. Add milk and ginger to puree and cook together several minutes.
To infuse fat free sour cream: grate a small piece of ginger into 1 cup of sour cream and let sit in refrigerator until flavor is imparted. Thin sour cream with 2 Tbl nonfat milk and run all through a sieve. Swirl with a spoon on the top of the soup before serving.
Yield: 12 servings (serving size: 1 cup)
Per Serving: Calories 96 ; Fat 0 g; Saturated Fat 0 g; Cholesterol 1 mg; Sodium 108 mg; Carbohydrate 20 g; Fiber 2 g; Sugars 4 g; Protein 4 g; Vitamin A 108 RE; Vitamin C 9 mg; Calcium 86 mg; Iron 0.8 mg. This recipe is zero percent fat.
Carbohydrate points: 1.5
Carbohydrate (g): 20
Exchanges: 1 Bread/Starch, 1 Vegetable