Sweet Potato and Apple Soup

  • Yield: 5 servings

Make ahead and refrigerate. Add more milk when reheating if needed.


1/2cup chopped onion
4cups peeled chopped sweet potatoes (Louisiana yams)
2cups peeled chopped baking apples
2cups fat-free low-sodium chicken broth
1/2teaspoon ground ginger
1/2teaspoon ground curry
1tablespoon honey
1cup fat-free milk
1/3cup chopped walnuts, toasted


  1. In nonstick saucepot coated with nonstick cooking spray, sauté onions over medium heat until tender. Add sweet potatoes, apples, broth, ginger, curry and honey.
  2. Bring mixture to boil, then reduce heat and simmer, covered, until potatoes are tender, 25 minutes. Transfer to blender or food processor and blend until smooth.
  3. Return soup to pot and stir in milk until blended. Sprinkle with toasted walnuts to serve. Makes 5 cups.
Note:  Canned sweet potatoes may be used instead. Add them when you place mixture in the food processor.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).

Nutritional Info *per serving

  • Calories 211
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 1mg
  • Sodium 105mg
  • Carbohydrate 37g
  • Fiber 5g