Roasted Sweet Potato Soup

Last night we had our friends, the Bendas and the Lents', over for dinner.  It was the first time the Bendas saw the new house.  I really enjoy the way this house is set up.  It is perfect for entertaining.

Greg and Linda brought us this fun wall hanging as a housewarming gift.  Don't you just love it??!! It will be proudly displayed by our bar each Halloween season.

I had just started the FMD eating plan again on Monday so the meal I served was in accordance with Phase 1 of this plan.  One of the things I like so much about this eating plan is that it uses real food that everyone loves.  I have shared the entree of Chicken Broccoli Rice Bowl the first time I went on the plan.  It has become a favorite in the household.  

The food I planned was all well recieved and I was happy to be able to eat without worry.  I did cheat a bit and enjoy a glass (or two) of wine during the evening and while the sorbet I served for dinner was FMD friendly the cookie was not.  All in all it was a succesful day for the eating plan and a very successful dinner party.

I found this recipe for Roasted Sweet Potato Soup with Curried Apples at WholeLiving.com.    It had to be adapted very little to make it Phase 1 friendly.  I did so by deleting the olive oil used to saute the vegetables.  In Phase 3, the use of the olive oil would be encouraged.  I did not use sherry to deglaze the pan as it is not on the eating plan.  I served the soup and added the garnishes of curried apples, mint and Greek yogurt at the end.  If you are sticking to the plan just delete the yogurt although I did add a dollop to my soup.  Without the yogurt it is also vegan friendly and with the yogurt it is still vegetarian friendly and would be great for a Meatless Monday meal.  Make sure you do garnish with the mint leaves though. Everyone concurred that the mint added a great flavor to the soup. 

This soup is out of this world.  Everyone raved about it and several people enjoyed seconds.  There is no better compliment to a cook in this world then when people ask for seconds.

Roasted Sweet Potato Soup

adapted from Whole Living

4 lg. Sweet Potatoes

1 med. onion, sliced

salt and pepper to taste

3 mini yellow bell peppers, seeded and sliced

1 lg. jalapeno pepper, seeded and sliced

2 lg. garlic cloves, minced

8 c. vegetable broth

2 t. white wine vinegar

1 t. honey

1/4 t. curry powder

1 med tart apple, cored, peeled and cut into small dice

6 oz. plain Greek yogurt

Chopped mint leaves

Place potatoes on a baking sheet and roast in a preheated 400* oven for about an hour, until easily pierced with a fork.  Remove from oven and cut in half to allow to cool enough to handle. Remove the flesh from the skins.

Place the onions in a skillet with a tablespoon or two of the vegetable broth.  Cook over med heat until onions are caramelized, about 20 minutes, stirring occasionally.  Add the peppers, jalapeno and garlic, cook and stir for a few minutes.  Add the broth and the potato.  Bring to a boil, reduce heat and simmer for about 20-30 minutes. 

Working in batches, puree the soup in a blender and place into a clean pot.  Taste and adjust seasonings. 

In a small saucepan, heat the vinegar, honey and curry powder to a boil.  Add the apple.  Cook and stir for one minute, remove from heat.

Ladle the soup into bowls and garnish with the curried apples, a dollop of yogurt and a sprinkle of mint.  Print Recipe