Soups & Stews : Vegetable Last Updated: Aug 10th, 2009 - 11:16:47 Spicy Sweet Potato Soup By Sandra Woodruff  Printer friendly page Yield: 4 servings 1 tablespoon extra virgin olive oil 1/2 cup chopped yellow onion 1/2 cup chopped celery 2 teaspoons crushed garlic 2 1/2 cups vegetable or chicken broth 3 cups diced sweet potato (about 12 ounces) 2 teaspoons canned chipotle chile in adobo sauce (more or less to taste) 2 slices crisp-cooked turkey bacon or center cut pork bacon, finely crumbled or 3 tablespoons vegetarian bacon bits 3 tablespoons thinly sliced scallions 1. Place the olive oil, onion, and celery in a 2-quart pot.  Cover and cook over medium heat for several minutes, shaking the pot frequently, until the vegetables start to soften. Add the garlic and cook for 20 seconds more. 2. Add the broth and sweet potato and bring to a boil. Reduce the heat to low, cover and cook, for about 10 minutes or until the potatoes are soft. 3. Add the chipotle chiles and use an immersion blender to blend the soup until smooth. Serve hot, topping each serving with some of the bacon and scallions. Nutritional Facts (per 1-cup serving) Calories: 147 Carbohydrates: 25 g      Fiber: 2.3 g Fat: 4 g      Sat. Fat: 0.5 g Cholesterol: 5 mg          Protein: 3.5 g      Sodium: 627 mg      Calcium: 34 mg Potassium: 255 mg  Diabetic exchanges: 1 1/2 starch, 1 fat © Copyright 2005 by eatsmarttoday.com Top of Page