PREP TIME: 15 MINUTES TOTAL TIME: 45 MINUTES MAKES 8 SERVINGS (1¼ CUPS EACH) MUFA: AVOCADO PREP TIME: 15 MINUTES TOTAL TIME: 45 MINUTES MAKES 8 SERVINGS (1¼ CUPS EACH) MUFA: AVOCADO
An immersion or stick blender is a handy way to puree this soup. It fits directly into the saucepan for quick blending and eliminates the need for a food processor or blender.
1 teaspoon olive oil
2 shallots, thinly sliced
3 tablespoons chopped peeled fresh ginger
2 cloves garlic, thinly sliced
6 cups gluten-free low-sodium vegetable broth
4 medium sweet potatoes, peeled and cubed
1 cup light unsweetened coconut milk
1 tablespoon lime juice
½ teaspoon salt
¼ cup chopped fresh cilantro
2 Hass avocados, peeled, pitted, and chopped
1. In a large saucepan over medium-high heat, warm the oil. Cook the shallots, ginger, and garlic, stirring frequently, for 5 minutes, or until softened. Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, for 20 minutes, or until the potatoes are tender.
2. With a handheld blender, puree the soup until smooth. (Alternately, transfer the soup to a food processor or blender and pulse, in batches, until smooth. Return the soup to the saucepan.) Stir in the coconut milk, lime juice, and salt and heat through.
3. Remove from the heat and stir in the cilantro. Top each serving with one-fourth of the avocado.
Nutrition per serving: 159 calories, 9 g protein, 21 g carbohydrates, 8 g total fat, 2 g saturated fat, 5 g fiber, 295 mg sodium
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Serve with Turkey Cutlets with Bacon and Avocado, omitting the avocado (158), and 1 cup pitted sweet cherries (90). TOTAL MEAL: 407 calories |