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Sweet Potato & Apple Soup




Source of Recipe


WholeHealthMD.com, LLC. Used with permission.


Recipe Introduction


Serves 4
Serve this first-class, simple-to-make soup as a main course, with just a loaf of warm, crusty peasant bread and a vinaigrette-dressed green salad.
Nutrition Info
Per Serving: 140 calories, 0.9g total fat, 0.1g saturated fat, 0g monounsaturated fat, 0.1g polyunsaturated fat, 3.2g dietary fiber, 4g protein, 30g carbohydrate, 1mg cholesterol, 467mg sodium
Good source of: beta-carotene


Recipe Link: http://www.wholefoodsmarket.com/recipes/wh_sweetpotatoapple.html

List of Ingredients




* 1 1/2 tsp cumin
* 2 cups water
* 2 TB frozen apple juice concentrate
* 3/4 pound sweet potatoes, peeled and cut into chunks
* 1 large Granny Smith apple, peeled and cut into chunks
* 1 medium onion, cut into chunks
* 3/4 tsp salt
* 1/2 tsp pepper
* 1/8 tsp cinnamon
* 1/2 cup [vegan] milk
* 2 TB [vegan]plain nonfat yogurt (optional)
* 1 TB chopped cilantro or parsley


Recipe



Prep Time: 45 minutes
1. In Dutch oven or flameproof casserole, cook cumin over medium heat, shaking and stirring the pan frequently, until fragrant and toasted, about 3 minutes.
2. Add water, apple juice concentrate, sweet potatoes, apple, onion, salt, pepper and cinnamon; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until sweet potatoes and apple are tender, about 20 minutes.
3. Transfer soup to food processor or blender and puree. Return puree to pan and add milk. Cook over medium heat, stirring frequently, until heated through.
4. Ladle soup into bowls, top with yogurt (if using) and sprinkle with cilantro.