Harvest Sweet Potato Soup

SUBMITTED BY: Gayle Becker

"I always double this recipe whenever I prepare it, since we love leftovers. This is the easiest soup I've ever made. Our 10-month-old daughter can really dig in, since this thick nutritious mixture clings to her spoon. We prefer it warm, but it can also be served chilled. -Gayle Becker, Mt. Clemens, Michigan"

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PREP TIME	30 Min
COOK TIME	25 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 cup chopped celery
1/2 cup chopped onion
1 tablespoon vegetable oil
3 medium sweet potatoes, peeled and cubed
3 cups chicken broth
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon salt

DIRECTIONS

In a Dutch oven or soup kettle, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until tender. Discard the bay leaf. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return all to pan and heat through.

FOOTNOTE

Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium broth and without salt) equals 133 calories, 5 g fat (0 saturated fat), 4 mg cholesterol, 116 mg sodium, 20 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.