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Sweet Potato Soup

vegetables, low fat, soups/stews

1 1/3 cups thinly sliced leeks, white part onl
3 1/2 cups chicken broth; or more as needed
4 pounds sweet potatoes; peeled, and
cut into 1/2' cubes
Juice from two limes
Salt; to taste
Freshly-ground black pepper; to taste
1/4 cup chopped cilantro

Put the leeks and 1/2 cup of the chicken broth in a large pot. Bring to a simmer, and cook 1 minute over moderately-high heat. Add the sweet potatoes and cook 4 more minutes. Add 6 cups of water, reduce the heat to medium, and cook until the sweet potatoes are soft, about 25 minutes. Transfer the mixture to a food processor or blender and blend until smooth, adding as much of the additional chicken broth as you need to make a soup consistency. Return it to the pot and stir in the lime juice, salt, and pepper to taste. Reheat. Serve in warm bowls, garnishing each serving with a little chopped cilantro. This recipe yields 12 servings. Nutritional Information Per Serving: calories: 180; carbohydrates: 41 g; fiber: 5 g; fat: less than 1 g.

Source: "Advocate Health Care's Recipes for Health at http://www.advocatehealth.com" S(Formatted for MC5): "12-12-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 126 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g Protein; 27g Carbohydrate; 0mg Cholesterol; 237mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0

Yield: 12 servings

Preparation Time: 0:00

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