Description
Sweet potatoes and apples blend with a bite of ginger and curry in a celebration of flavors in this distinctive and remarkable soup. The finale of toasted walnuts makes this simple soup sensational. Make ahead and refrigerate. To reheat, add more milk if soup is too thick.

Ingredients

• 1/2 cup chopped onions
  
• 4 cups peeled, chopped sweet potatoes (yams) or (4) 15 oz. cans sweet potatoes, drained and mashed
  
• 2 cups peeled, cored and chopped baking apples
  
• 2 cups low-sodium fat-free chicken broth
  
• 1/2 teaspoon ground ginger
  
• 1/2 teaspoon ground curry
  
• 1 tablespoon honey
  
• 1 cup skim milk
  
• 1/3 cup chopped walnuts, toasted

Preparation
In a nonstick pot coated with nonstick cooking spray, sauté onions until tender. Add sweet potatoes, apples, broth, ginger, curry and honey. Bring mixture to a boil; reduce the heat, cover and simmer until potatoes are tender, approximately 25 minutes. Transfer to food processor and puree until smooth. Return to saucepan; stir in milk until blended. Sprinkle with toasted walnuts when serving.

Nutrition
Nutrients per serving: 233 calories, 6g protein, 41g carbohydrates, 6g fat, 22% calories from fat, 1g saturated fat, 5g dietary fiber, 1 mg cholesterol, 288 mg sodium

Diabetic Exchanges: 2 starch, 0.5 fruit, 1 fat

Serves
Makes: 5 cups

Variations
no information available