HARVEST SWEET POTATO SOUP

This is truly the easiest soup I’ve ever made. I always double the recipe when I prepare it, since we love leftovers later in the week. We prefer this thick soup warm, but it can also be served chilled.

—Gayle Becker, Mount Clemens, MI

Prep: 30 min. • Cook: 25 min. • Makes: 4 servings

• 1 cup chopped celery
• ½ cup chopped onion
• 1 Tbsp. canola oil
• 3 medium sweet potatoes (about 1 lb.), peeled and cubed
• 3 cups chicken or vegetable broth
• 1 bay leaf
• ½ tsp. dried basil
• ¼ tsp. salt, optional

1. In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender.

2. Discard bay leaf. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.

1 cup: 133 cal., 5g fat (0 sat. fat), 4mg chol., 116mg sod., 20g carb. (0 sugars, 0 fiber), 4g pro. Diabetic exchanges: 1 starch, 1 vegetable, 1 fat.