A recipe for Creamy Sweet Potato Soup (Lacto). Follow the simple recipe instructions for Creamy Sweet Potato Soup (Lacto) shared by other home cooking experts.
Ingredients
8 c. Water2 Tsp. Thyme leaves
3 c. Diced onions
2 1/2 lb. Yams
2 c. Celery; thinly sliced
2 c. Russet potatoes; chopped
1 c. Carrots; 1/4 rounds
2 Tsp. Dried basil
1 Tsp. Dried tarragon
10 oz. Frozen peas - thawed under hot water
2 Tbs. Parsley; minced fresh
1 c. Nonfat sour cream
1/2 c. Evaporated skim milk
2 Tsp. Spike
2 Tsp. Salt
2 Tbs. Dried chives
Directions
A fat free hearty creamy and sweet soup that was altered to nonfat from the original cookbook * 6 cups diced and 2 cups cut into 1/4" thick half circles. Bring to a boil water thyme bay leaves onions and diced yams. Lower heat to medium and cook covered about 30 min until potatoes begin to break apart and form a broth. Add celery russet potato and carrots continue cooking 10 min. Add half circle yams basil and tarragon. Lower heat and simmer covered until carrots and yam pieces are tender about 10-15 min. Add peas and parsley and simmer 5 min. Turn burner to lowest heat. Blend sour cream and milk together in a blender container and add to soup along with the spike salt and chives. Heat gently stirring often until soup is hot but not boiling. Adjust seasonings to taste. Nutrition (per serving): 152 calories Total Fat 0 g (3 of calories) Source: FOLLOW YOUR HEART VEGETARIAN SOUP COOKBOOK Page(s): 68 : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80.
