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

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
20 mins
total:
40 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

142 calories; protein 3.9g 8% DV; carbohydrates 20g 6% DV; exchange other carbs 1.5; dietary fiber 3.2g 13% DV; sugars 4.9g; fat 4.9g 8% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 9671.1IU 193% DV; vitamin c 35.3mg 59% DV; folate 23mcg 6% DV; calcium 35.7mg 4% DV; iron 0.9mg 5% DV; magnesium 29.8mg 11% DV; potassium 382.1mg 11% DV; sodium 357.9mg 14% DV.