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Roasted jalapeno and red peppers plus garlic accent the delicate sweet potato flavor in this golden soup. "The recipe is from my grandmother, who loved making soups that were fast, easy and great-tasting," relates Suzan Wiener of Spring Hill, Florida. "My family always asks for seconds."
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: One serving (1 cup) equals 166 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 613 mg sodium, 36 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch.
Originally published as Peppery Sweet Potato Soup in Light & Tasty December/January 2002, p33
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