A light and sweet but surprisingly filling soup with an Indian twist for a winter's night. With only 167 calories and 4 grams of fat, you can feel good --even if you need seconds.
You will need:
1 tbsp. butter
2 clove garlic, minced
1 medium onion
2 tbsp chopped fresh ginger
1 tbsp curry powder (choose your heat)
1/2 tsp each cumin, ground coriander and salt
1/4 tsp. nutmeg
1 bay leaf
3 sweet potatoes, peeled and cubed
1 apple, peeled, cored, chopped
1 can light coconut milk
2 1/2 cups chicken broth
optional: 1 cup cooked lentils
In a large pot melt butter, cook garlic, onion and ginger about 3 minutes. Add curry powder,cumin, coriander, salt, nutmeg, and bay leaf. Stir and cook 1 minutes.
Add sweet potatoes, apple, coconut milk and broth and bring to a boil. Reduce heat and cook for 20 minutes, or until potatoes soften.
Let cook slightly, toss out bay leaf. Puree in blender or food processor in small batches. Return to pot and add lentils. Reheat for about three minutes.
Makes 6 to 8 servings.
Source: Foodland Ontario.
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