Recipe Image

Sweet Potato Soup with Toasted Pecans

  • 20 m
  • 40 m
Diabetic Living Magazine
“Thick and creamy, yet low in calories, this soup makes a great side dish for beef, pork, or chicken.”


    • 2 teaspoons canola oil
    • ¾ cup thinly sliced carrots
    • ½ cup finely chopped leek
    • ⅓ cup chopped orange or yellow sweet pepper
    • ⅓ cup finely chopped onion
    • 1 clove garlic, minced
    • 2 (14 ounce) cans reduced-sodium chicken broth
    • 1 pound sweet potatoes - peeled, halved lengthwise, thinly sliced crosswise
    • 1 (4 ounce) potato - peeled, halved lengthwise, thinly sliced crosswise
    • ⅓ cup dry white wine or reduced-sodium chicken broth
    • ⅛ teaspoon ground black pepper
    • 1 bay leaf
    • ¼ cup chopped pecans, toasted


  • 1 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.
  • 2 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.
  • 3 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.
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