Sweet potato and apple soup

(Family Features) Soup is a super meal choice — there’s nothing more soothing than a bowl of soup. A bowl of piping hot Sweet Potato and Apple Soup might be the recipe for better health according to Holly Clegg’s book Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment. In the book, which Clegg co-authored with an oncologist, you’ll find easy and nutritious recipes to ease the symptoms during treatment. The healthful recipes are customized to address cancer patients’ issues, but they’re also a smart, nutritious choice for anyone.

Sweet Potato and Apple Soup, a subtle sweet-savory choice, might be considered one of those “super” soups because of all the great health benefits. By including yams, the soup is packed with fiber, beta-carotene and nutrients, making it as nutritious as it is delicious. 

Available year-round, the sweet potato, or the more readily available yam, is extremely versatile. Apples blend well with sweet potatoes/yams and a touch of ginger and curry create an amazing flavor combination. This pantry-friendly soup works well with leftover baked sweet potatoes or canned yams.      

Sweet Potato and Apple Soup
Sweet potatoes and apples blend with a bite of ginger and curry in a celebration of flavors in this distinctive and remarkable soup. The finale of toasted walnuts makes this simple soup sensational.  Make ahead and refrigerate.  To reheat, add more milk if soup is too thick. 

Makes: 5 cups

1/2 cup chopped onions
4 cups peeled, chopped sweet potatoes (yams) or (4) 15 oz. cans sweet potatoes, drained and mashed
2 cups peeled, cored and chopped baking apples
2 cups low-sodium fat-free chicken broth
1/2 teaspoon ground ginger
1/2 teaspoon ground curry
1 tablespoon honey
1 cup skim milk
1/3 cup chopped walnuts, toasted

In a nonstick pot coated with nonstick cooking spray, sauté onions until tender. Add sweet potatoes, apples, broth, ginger, curry and honey.  Bring mixture to a boil; reduce the heat, cover and simmer until potatoes are tender, approximately 25 minutes. Transfer to food processor and puree until smooth.  Return to saucepan; stir in milk until blended.  Sprinkle with toasted walnuts when serving.

Nutrients per serving: 233 calories, 6g protein, 41g carbohydrates, 6g fat, 22% calories from fat, 1g saturated fat, 5g dietary fiber, 1 mg cholesterol, 288 mg sodium
Diabetic Exchanges:  2 starch, 0.5 fruit, 1 fat

For more information visit www.sweetpotato.org