Curried Creamy Sweet Potato Soup

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Curried Creamy Sweet Potato Soup

 

4 cups water

1 pound sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon plus 1 teaspoon butter or margarine, divided

2 cups finely chopped yellow onions

2 cups skim milk, divided

3/4 teaspoon curry powder

1/2 teaspoon salt

dash ground red pepper, optional

 

Bring water to a boil in large saucepan over high heat. Add potatoes; return

to a boil. Reduce heat to medium-low and simmer, uncovered, 15 minutes or until

potatoes are tender.

Meanwhile, heat medium nonstick skillet over medium-high heat until hot. Coat

with nonstick cooking spray; add 1 teaspoon butter and tilt skillet to coat

bottom. Add onions; cook 8 minutes or until tender and golden.

Drain potatoes; place in blender with onions, 1 cup milk, curry powder, salt

and ground red pepper. Blend until completely smooth. Return potato mixture to

saucepan and stir in remaining 1 cup milk. Cook 5 minutes over medium-high heat

or until heated through. Remove from heat and stir in remaining 1 tablespoon

butter.

Makes 4 servings.

 

 

 

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