Sweet Potato Soup with Maple-Glazed Walnuts

Leslie's Featured Recipes.
Made with sweet potatoes and carrots, this tasty soup is packed with beta-carotene, a powerful antioxidan that fends off free radicals. One serving contains a whopping 13 milligrams! (Research suggests we need 3 to 6 milligrams of beta-carotene each day for optimal health.)

Sweet Potato Soup with Maple-Glazed Walnuts

Ingredients

Quantity Ingredients
SOUP
2 tbsp / 25 ml canola oil
1 cup / 250 ml diced onions
1 medium sweet potato, peeled and diced (about 1.5 lbs/670 g)
2 cups / 500 ml chopped carrot
6 cups / 1.5 L water
1 tsp / 5 ml nutmeg
1 tsp / 5 ml coarse sea salt, or to taste
1 tsp / 5 ml grated fresh ginger root
Freshly ground black pepper, to taste
MAPLE-GLAZED WALNUTS
1/4 cup / 50 ml coarsely chopped walnuts
1 tbsp / 15 ml maple syrup

Directions

Heat oil in a large saucepan over medium heat.  When pan is hot, add onions and sauté for 8 to 10 minutes.

Add sweet potato, carrots, water, salt, nutmeg, ginger and pepper. Cover and bring to a boil; reduce heat and simmer for 30 to 40 minutes or until sweet potatoes and carrots are tender and can easily be pierced with a fork.

Meanwhile, in a small mixing bowl combine walnuts and maple syrup; toss to coat. Heat a skillet over medium heat; add walnut mixture and toast until fragrant and sticky, about 3 to 4 minutes. Set aside to cool.

Remove soup from heat, purée with a hand blender until smooth.

Garnish soup with glazed walnuts.

Serves 6.

Nutrition per 1-1/3 cup (325 ml) soup and 1 tbsp (15 ml) walnuts: 203 calories, 3 g protein, 8 g total fat (1 g saturated fat), 33 g carbohydrate, 5 g fibre, 0 mg cholesterol, 488 mg sodium

Source: Leslie Beck's Healthy Kitchen