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Sweet Potato Soup with Roasted Pecans for Diabetic Meal Plans
2 tsps canola oil 3/4 cup thinly sliced carrots 1/2 cup finely chopped leek 1/3 cup chopped orange or yellow sweet pepper 1/3 cup finely chopped onion 1 clove garlic, minced 2 of 14 ounce cans reduced sodium chicken broth 1 lb sweet potatoes, peeled, halved lengthwise, and thinly sliced crosswise 1/3 cup dry white wine or reduced sodium chicken broth 1/8 tsp ground black pepper 1 bay leaf 1/4 cup chopped pecans, toasted In a large saucepan, heat oil over medium-high heat. Add carrots, leek, sweet pepper, onion, and garlic; cookabout 5 minutes or just until vegetables are tender, stirring occasionally. Add broth, sweet potatoes, potato, wine, black pepper, and bay leaf. Bring to boiling, reduce heat. Cover and simmer for 15 to 20 minutes or until the potatoes are tender. Discard the bay leaf. Remove from heat and cool soup slightly. Transfer half of the soup to a blender or food processor. Cover and blend or process until smooth. Repeat with remaining soup. Return all soup to saucepan. Heat through. Sprinkle servings with toasted pecans. Nutrition per serving 1 cup each: 142 calories 5 grams total fat 0 mg cholesterol 358 mg sodium 20 grams carbohydrate 3 grams fiber 4 grams protein
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