Curried Creamy Sweet Potato Soup
|Water||4 Cup (64 tbs)|
|Sweet potatoes||1 Pound, peeled and cut into 1 inch cubes|
|Butter/Margarine||4 Teaspoon, divided (1 Tablespoon Plus 1 Teaspoon)|
|Finely chopped yellow onions||2 Cup (32 tbs)|
|Fat free skim milk||2 Cup (32 tbs), divided|
|Curry powder||3⁄4 Teaspoon|
|Ground red pepper||1 Dash|
1.Bring water to a boil in large saucepan over high heat. Add potatoes; return to a boil. Reduce heat to medium-low and simmer, uncovered, 15 minutes or until potatoes are tender.
2.Meanwhile, heat medium nonstick skillet over medium-high heat until hot. Coat with nonstick cooking spray; add 1 teaspoon butter and tilt skillet to coat bottom. Add onions; cook 8 minutes or until tender and golden.Drain potatoes; place in blender with onions, 1 cup milk, curry powder, salt and ground red pepper. Blend until completely smooth. 3.Return potato mixture to saucepan and stir in remaining 1 cup milk. Cook 5 minutes over medium-high heat or until heated through. Remove from heat and stir in remaining 1 tablespoon butter.