Thick and creamy, yet low in calories, this sweet potato soup makes a great side dish. Chopped pecans add a layer of texture to the velvety soup.

Source: Diabetic Living Magazine


Credit: Ali Redmond

Recipe Summary

40 mins
20 mins


Ingredient Checklist


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.

  • 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

1 cup
142 calories; protein 3.9g; carbohydrates 20g; dietary fiber 3.2g; sugars 4.9g; fat 4.9g; saturated fat 0.4g; vitamin a iu 9671.1IU; vitamin c 35.3mg; folate 23mcg; calcium 35.7mg; iron 0.9mg; magnesium 29.8mg; potassium 382.1mg; sodium 357.9mg.

1/2 vegetables, 1 starch, 1 fat