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Chile-Sparked Sweet Potato Soup
This hearty soup is wonderful for lunch, served with just a crunch of baked tortilla shoestrings. Serve the soup with a sandwich for a light dinner.
Yield: 4 servings
2 medium sweet potatoes, peeled and cut into ½” dice
4 scallions, thinly sliced (1 tablespoon sliced tops reserved for garnish)
1 cup evaporated skim milk
1 Tablespoon ground pure hot red chile, or to taste
Few grates of fresh nutmeg
Baked tortilla shoestrings for garnish (optional)
1. Place the potatoes, scallions, and 1 cup water in a 2-quart glass or microwaveable plastic bowl. Cover with plastic wrap and microwave on full power for 10 minutes. Or, to cook conventionally, place the ingredients in a heavy, medium saucepan, cover and simmer for 15 minutes, or until fork-tender.
2. Transfer potato mixture to a food processor. Add the milk and 2 teaspoons of the chile and process until pureed. Stir in the nutmeg. Return to the 2-quart container and microwave for about 2 minutes, or until hot. Serve garnished with reserved chile and scallion.
Per Serving: Calories 142, Protein 6 g, Carbohydrates 28 g, Fiber 3 g, Fat 1 g, Saturated Fat 0 g, Cholesterol 2 mg, Sodium 86 mg.
Recipe reprinted with permission from Jane Butel's Quick and Easy Southwestern Cookbook.
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