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Sweet Potato Soup

Rated : 
 by 19 people
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  • 1 8 ounce  large sweet potato, peeled, cut into 1-1/2-inch cubes
  • 2 cups  fat-free chicken or vegetable broth
  • 1/2 cup  vanilla soy milk
  • 10 tablespoons  pressurized whipped cream


1. In a medium saucepan over high heat, bring sweet potatoes and broth to a boil. Reduce heat to medium-low and simmer uncovered for 20 minutes, or until sweet potatoes are very soft.

2. Remove from heat. Using an immersion blender, puree in pan until smooth. (Alternatively, puree in a regular blender.)

3. Stir soy milk into soup over medium-high heat. Bring just to a boil.

4. Serve soup hot in espresso cups or large shot glasses, topped with 1 tablespoon whipped cream.

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elite_e wrote:

If need to add salt of this make

11/15/2012 07:47:30 PM Report Abuse
dale155 wrote:

If you are surving it in a large shot glass you aren't going to have very big portions, I wouldn't think.

9/26/2011 09:18:43 AM Report Abuse
cheersprklz wrote:

being that it's only 2.5 cups liquid..i would assume that they expect the potato to add 2.5 cups and the servings are .5 cups...which is quite small.

2/26/2010 11:23:31 AM Report Abuse
afavre17 wrote:

10. You use 1 tbsp of whipped cream for one cup so I assume 10 servings.

11/22/2009 12:56:20 PM Report Abuse
zephyrsaerie wrote:

How many servings does this make?

11/22/2009 12:01:32 PM Report Abuse

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