Double Potato Soup

Makes 8 servings

Sweet potatoes and russets combine to make a deliciously different soup.

¹/₂ cup water
1 large onion, chopped
2 garlic cloves, minced
2 russet potatoes, peeled and diced (about 4 cups)
1 large or 2 small sweet potatoes, peeled and diced (about 4 cups)
4 cups Vegetable Broth
2 cups unsweetened soymilk
1 bunch kale, chopped (about 4 cups)
¹/₂ teaspoon curry powder

Heat water in a large pot and cook onion and garlic until onion is soft, about 5 minutes. Add potatoes and broth. Cover and simmer until potatoes are tender when pierced witha fork, about 15 minutes. Remove about 3 cups of the potato mixture and purée with soymilk in a blender until smooth. Set aside. Add kale and curry powder to the pot, cover and cook over medium heat until kale is tender, about 5 minutes. Stir in potato purée and continue to heat until steamy.

Per serving (1/8 of recipe)

• Calories: 101
• Fat: 1.1 g
• Saturated Fat: 0.2 g
• Calories from Fat: 9.4%
• Cholesterol: 0 mg
• Protein: 4.2 g
• Carbohydrates: 20.3 g
• Sugar: 5.5 g
• Fiber: 3.1 g
• Sodium: 563 mg
• Calcium: 122 mg
• Iron: 1.3 mg
• Vitamin C: 24 mg
• Beta Carotene: 5639 mcg
• Vitamin E: 0.7 mg

Source: Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.