Number of servings :
Type of meal : | Soups | Soups
Special diet :
1 tbsp (15 mL) butter or margarine
1 large yellow onion, chopped
1 large carrot, chopped
1/4 cup (50 mL) minced parsley
2 medium-size sweet potatoes (about 1 pound/454 g), peeled and cut up
1-3/4 cups (425 mL) chicken broth
1 tsp (5 mL) ground cinnamon
1/4 tsp (1 mL) EACH salt and pepper
1/4 tsp (1 mL) ground nutmeg
1 cup (250 mL) low-fat (1% milk fat) milk
1/3 cup (75 mL) half-and-half
In a large saucepan, melt butter over moderately high heat. Add the onion, carrot, and parsley and cook for 5 minutes or until vegetables are tender, stirring often. Add the sweet potatoes, broth, cinnamon, salt, pepper, and nutmeg. Bring to a boil. Lower the heat and simmer, covered, for 20 minutes or until sweet potatoes are tender.
Cool slightly (do not drain). In a food processor or blender, process sweet potato mixture, half at a time, until smooth. Return mixture to saucepan. Stir in the milk and half-and-half. Cook, uncovered, for 5 minutes or until heated through. If you’d like to serve the soup cold, cover it, then refrigerate. (It will keep for 1 week.) Before serving, stir 1/4 cup (50 mL) low-fat milk into soup.
Makes 4 side-dish servings.
Imported on 2011-01-20 16:41:26 — Original ID:2049