Low-fat Sweet Potato Soup

Winter weather is acomin’ and that means soup time! My favorite thing to have in the winter is a thick, bone-sticking soup. It warms me up and makes me just feel happy.

The problem with a lot of thick soups is that they often have a lot of cream, or something of the sort making them full of fat, and anything but healthy. My solution is using nutrient-rich more starchy vegetables to thicken up the soup. Just because a vegetable has a bit more starch doesnt make it unhealthy, and sweet potatoes are full of nutrients and make a really filling dish…or soup in this case.

Some background/ historical information about sweet potatoes: contrary to the belief – sweet potatoes are not that closely related to a regular potato. Sweet potatoes originate from the Americas and made their way to Europe when via Spain and Portugal. Sweet potatoes have vitamin C, vitamin A and vitamin B6. In addition, they have a high fiber content, protein, iron, calcium and even more.

Anyway, on to the soup!!

sweet potato soup 1

Low Fat Sweet-Potato Soup


4 sweet potatoes, cut into chunks

2 carrots, cut into chunks

1 small onion, cut into chunks

7 1/2 C water

3-4 tsp salt

Pepper, to taste (start with 1/4 tsp)

Place the vegetables and water in a pot. Bring to a boil. Lower the flame to a simmer and add the salt and pepper. Let cook for about 1 hour, or until the vegetables are soft. Turn off the flame and blend the soup together. If you want a less thick soup, just add another 1 cup of water and 1 tsn of salt and blend again.


History Information from:  http://www.newworldencyclopedia.org/entry/Sweet_potato