Easy, quick, creamy and delicious. You will love this autumn soup!
serves 6 ( 1-1/2 c. = 5 points +)
- 2 lbs. sweet potatoes, halved lengthwise ( about 2 large)
- 1/4 c. water
- 2 tsp. olive oil
- 1 c. chopped onion
- 1/2 tsp. ground cumin
- 1/4 tsp. crushed red pepper flakes
- 4 c. fat-free chicken broth
- 1/4 tsp. salt
- 6 slices fully cooked bacon ( such as Oscar Mayer), cooked and crumbled
- 1 oz. ( about 1/4 c.) fresh shaved Parmesan cheese
- flat-leaf parsley
Place potatoes, cut sides down in an 11 x 7 inch baking dish. Add water, cover with plastic wrap and microwave 10-15 minutes or until tender. Cool slightly and discard potato skins.
Heat a saucepan over medium heat. Add oil and swirl to coat. Add onion and cook until translucent. Add cumin, red pepper flakes and chicken broth. Bring to a boil.
Place half of sweet potato and half of broth mixture in a blender. Remove center piece of blender lid to allow steak to escape. Place blender lid on blender and cover with a clean towel to avoid splatters. Blend until smooth.
Pour pureed soup into a large bowl. Repeat procedure with remaining sweet potato and broth mixture. Stir in salt. Divide soup among 6 bowl. Top with bacon, shaved Parmesan and parsley.
adapted from "Cooking Light"