Friday, November 02, 2007

Creamy Sweet Potato Soup



The heart of the matter is this: I'm losing at this new lifestyle game. I did so well for several months, but then came vacation and my birthday and weddings, and now I'm back up several of the pounds that I lost, which is completely unacceptable. And I'll be honest right away: I'm not completely happy with my body, but I'm a happy person overall (if not a bit stressed and overemotional at times), so I'm not doing this to fit into that pair of jeans glaring at me over there in the corner. I just don't feel well all the time, and I want to feel better, and I know that shedding a few pounds is the easiest way to do that.

What better time to change my eating habits than right now? The holidays are creeping up (holy crap it's almost Thanksgiving and I've bought not one single Christmas gift), and it will be even harder to avoid the goodies at work and, not to mention, in my own kitchen! Brad's on board with me - his age and his belly are catching up with him, too - so here we go.

We got started with this awesome Creamy Sweet Potato Soup. We all know how good sweet potatoes are for us, and I know few people who shun them because of their taste, so this is really an easy meal to please everybody - and it could be a great course at Thanksgiving, too! I got it from a very popular lifestyle Web site, ahem, but it's a keeper. I've often found that low-cal foods are just completely devoid of ... flavor. Unacceptable! Food has to taste good if you're supposed to want to eat it, right? So I highly recommend this if you're trying to eat well, but eat good-tasting foods, too!

Creamy Sweet Potato Soup
W*W P*oints Value 4, at 4 servings

Ingredients:
2 large sweet potatoes
2 cups fat-free chicken broth, divided use
1 Tbsp reduced-calorie margarine
1 Tbsp all-purpose flour
1/4 tsp ground ginger
1 cup fat-free evaporated milk
Dash of curry power for extra flavor (optional, but highly recommended!)
1 Tbsp chopped pecans (for garnish, which I left off)

Instructions:
1) Preheat oven to 400* F.
2) Pierce potatoes in several places with a fork. Bake 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; coarsely chop potatoes. (I see no reason you can't cook these in the microwave, or make them ahead.)
3) Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set aside.
4) Melt margarine in medium-size saucepan; stir in flour and ginger (and curry if you're using it), and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet-potato mixture and remaining 1 1/4 cups broth. Cook, stirring, until heated through, about 5 minutes more.
5) Pour into 4 serving bowls and sprinkle each with 3/4 tsp of pecans each. Yields about 1 cup per serving.

This Creamy Sweet Potato Soup is my submission to Eating for Life: Heart of the Matter 9, hosted this month by Michelle at The Accidental Scientist. Because seriously, is there a more Thanksgivingy food than sweet potatoes? Oh, yeah. Turkey. But sweet potatoes sure do go well with turkey! Right?

12 comments:

  1. What a wholesome, satisfying soup this is, Abby. Good luck! Though with food this good, it shouldn't be hard. :)

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  2. I have never tried sweet potato soup, but this sounds really great!

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  3. Ooo ... am a big sweet potato fan, and this looks like a perfect fall soup! Going to try it with veggie stock :)

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  4. Delicious soup. Never ever tried sweet potato

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  5. Well, this soup does sound awesome. I should have known that someone who had such great cooking photos has a blogspot with wonderful recipes on it. Amen on the trying to the do right thing & eating right. We are all trying to shed a few lbs (some of us more than others...) I will have to try this recipe. Love your blog.

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  6. Oh my dear Abby, I just love you. I have been feeling the same way, for years of couse... but that's another story!! It seems such a curse to love cooking and baknig, yet have to constantly battle with weight. Michael and I are changing things around here too. I'm going to try to start cooking with less fat, less sugar, and use things in place of sugar for sweetness, such as fruits or agave nectar. Finger's crossed this will help, or course, exercise probably would help more... but you just can't blog about that! There is a new Taste of Homes "Light and Tasty" out this month focused on Thanksgiving... it has a LOT of really good lower cal recipes for the holiday! Don't despair! We'll get there!!

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  7. It is a good thing and a bad thing loving baking and cooking + trying to watch the scales!

    This soup sounds and lok great =)

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  8. My husband and I are trying to be really good this month because his doctor is giving him a hard time about putting on a few extra pounds - that is what happens when his wife loves to cook!! This sounds like a wonderful soup - different than anything I've had before. I might make it tonight!!

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  9. I made this last night for dinner. I LOVED it!!

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  10. So creamy, the flavors in this recipe seem to blend so well and make you ask for more!

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  11. Looks delicious! And what a lovely photo, too!

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Like Thumper's mama told him: If you can't so something nice, don't say anything at all. Thanks, y'all.