GOOD TO KNOW Puréed vegetables give soup the same sort of velvety consistency that cream does. Vegetables like sweet potatoes, because of their starch content, also lend body to soups and stews.

　　

Ingredients

serves 8

　　1 tablespoon olive oil

　　1 medium onion, chopped

　　Coarse salt and ground pepper

　　2 teaspoons ground cumin

　　2 garlic cloves, minced

　　4 medium sweet potatoes (2 pounds total), peeled and cut into 1-inch pieces

　　1/2 to 1 canned chipotle chile in adobo, chopped

　　7 cups low-sodium store-bought chicken broth

　　Reduced-fat sour cream, for serving

　　Toasted flour tortilla wedges, for serving (optional)

　　

Step 1

In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion and season with salt and pepper; cook until beginning to brown around edges, stirring occasionally, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chipotle chile to taste, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.

　　

Step 2

Let soup cool slightly. Working in batches, transfer soup to a blender and purée until smooth, being careful not to fill blender more than halfway each time. Return puréed soup to pot over low heat and season with salt and pepper. Divide soup among eight bowls, and top with sour cream; serve with tortilla wedges, if desired.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 156

　　

Step 5

Fat: 3.2g (0.7g Saturated Fat)

　　

Step 6

Protein: 6.3g

　　

Step 7

Carbohydrates: 27g

　　

Step 8

Fiber: 3.8g

　　Everyday Food: Light