Skip to main content

Sweet Potato Soup

Print Recipe: Print Share Recipe:
Makes 8 servings Calories 180 Prep Time 20 minutes Total Time 1 hour Made with Splenda® Sugar Blend

Instructions

  1. In a stock pot over medium-high heat, warm olive oil. Add bacon and cook for about 3 minutes to render the fat.
  2. Add onion, carrot, celery, and garlic, and sauté for 5–7 minutes, stirring frequently, until vegetables begin to soften. Add orange juice; bring to a boil and reduce liquid to a thick syrup.
  3. Add stock and potatoes. Bring to a boil, then reduce heat and simmer for about 30 minutes or until potatoes are tender.
  4. Add Splenda Sugar Blend and cayenne; stir to blend. Let soup cool slightly.
  5. Working in batches, carefully transfer soup to a blender and purée until smooth. Return to pot (strain the soup for a smoother texture if desired). Taste and season with salt and pepper. If soup is too thick, stir in a bit of chicken or vegetable stock.
  6. Serve warm and garnish with Apple-Bacon Chutney and Spicy Texas Pecans.

Made With

Splenda® Sugar Blend

View Product

Nutrition Info Per Serving

Serving Size: ¾ cup soup, 1 teaspoon chutney, 1 teaspoon pecans

Calories 180
Total Fat 5g
Saturated Fat 1g
Cholesterol 0mg
Sodium 860mg
Total Carbs 29g
Dietary Fiber 3g
Sugars 8g
Protein 5g