Creamy Sweet Potato Soup (Lacto) Recipe

A fat free hearty creamy & sweet soup that was altered to nonfat from the original cookbook

* 6 cups diced and 2 cups cut into 1/4" thick half circles.

Step 1

Bring to a boil water thyme bay leaves onions & diced yams. Lower heat to medium & cook covered about 30 min until potatoes begin to break apart and form a broth. Add celery russet potato & 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 & 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 & 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)


Things You'll Need

  • 8c Water
  • 2ts Thyme leaves
  • 3c Diced onions
  • 2 1/2lb Yams *
  • 2c Celery; thinly sliced
  • 2c Russet potatoes; chopped
  • 1c Carrots; 1/4" rounds
  • 2ts Dried basil
  • 1ts Dried tarragon
  • 10oz Frozen peas
  • - thawed under hot water
  • 2tb Parsley; minced fresh
  • 1c Nonfat sour cream
  • 1/2c Evaporated skim milk
  • 2ts Spike
  • 2ts Salt
  • 2tb Dried chives

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