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Curried Sweet Potato and Apple Soup

A-Okay

Sweet potatoes contain carotenoids, a form of vitamin A that gives them their yellow-orange color. Vitamin A and carotenoids are antioxidants that can help protect cells from damage.

Source

Stop Dieting and Lose Weight from Prevention® (2003) p. 89

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Tired of the same old baked sweet potato? Warm up with this pairing of sweet potato and apple spiced with a hint of curry. From Prevention Healthy Cooking.

Prep Time:15 min

Start to Finish:50 min

makes:8 servings

1	tablespoon olive oil
1	large onion, sliced
2	cloves garlic, sliced
1	tablespoon finely chopped gingerroot
1	teaspoon curry powder
3/4	teaspoon ground cumin
1/2	teaspoon salt
1/4	teaspoon ground cinnamon
4	cups water
1 1/4	lb sweet potatoes, peeled and cut into 1-inch pieces
3	large Granny Smith apples, peeled, cored and cut into 1-inch pieces
1/2	cup chopped fresh cilantro

1.	In large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes or until onions are tender.
2.	Add gingerroot, curry powder, cumin, salt and cinnamon. Cook, stirring constantly, 1 minute. Add water, sweet potatoes and apples. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring frequently, or until sweet potatoes are very tender.
3.	In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend until smooth. Repeat with remaining soup. Reheat if necessary. Stir in cilantro.

Nutritional Information

1 Serving: Calories 110 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 22g (Dietary Fiber 3g, Sugars 11g); Protein 1g % Daily Value*: Vitamin A 180%; Vitamin C 10%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1/4 c Fruits, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

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