Sweet Potato Soup with Lime*
Yield: 12 cups
- 1 1/3 cup thinly sliced leeks, whites only
- 3 1/2 cup (or more) vegetable broth
- 4 pounds sweet potatoes, peeled and cut in one half inch cubes
- Juice of 2 limes
- Salt and pepper to taste
- 1/4 cup chopped cilantro (optional)
Put leeks and 1/2 c. vegetable broth in a large pot. Bring to a simmer over moderately high heat and cook 1 minute. Add sweet potatoes and cook for 4 minutes. Add 6 cups water. Reduce heat to medium, and cook until sweet potatoes are soft, about 25 minutes.
Transfer mixture to a food processor or blender and blend until smooth, adding as much of the additional vegetable broth as you need to make a soup consistency. Return to pot and stir in lime juice, salt, pepper to taste. Reheat. Serve in warm bowls, garnish with chopped cilantro, if desired.
Nutrient analysis per 1 1/2 cup serving:
156 calories, .5 gm. fat, 0 cholesterol, 34 gm. carbohydrate, 2.4 gm. protein, 66 mg. salt
(varies depending on the added salt.)
*From Elizabeth Kapstein as published in Everyday Cooking with Dr. Dean Ornish
Cooking Tips from Deb Demille
I like to sautée the leeks in olive oil as a way to add a “healthy” monounsaturated fat and add to the satiety value of this recipe. This soup also freezes very well and is a regular in my freezer. Sweet potatoes are high in vitamins A and C.
My preference is to use the lighter skinned sweet potato versus the dark skinned, which some may erroneously call yams. Actually, yams and sweet potatoes are from different plants species. Enjoy!