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Sweet Potato and Red Pepper Soup
Source: dLife

A delicious combination of sweet potato, red pepper, and onion with a hint of tabasco sauce.

Prep Time: 8 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 192.3
Total Carbs 33.5 g
Dietary Fiber 5.4 g
Sugars 9.5 g
Total Fat 0.5 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 571.3 mg
Protein 2.5 g
Sodium 189.1 mg
Dietary Exchanges
, 1 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  medium red bell peppers
1 1/4 lb  sweet potatoes
1 each  medium onions
2 each  large garlic cloves
1 1/4 cup  white wine
5 cup  low sodium vegetable broth
1 tsp  tabasco sauce
1 pinch  salt and pepper
  1. Dice a small quantity of red pepper for the garnish and set aside.
  2. In a separate pan, boil red peppers, sweet potato, onion, garlic, wine and vegetable stock. Lower the heat, and simmer for 30 minutes or until vegetables are soft.
  3. Transfer the mixture to a blender or food processor and process until smooth.
  4. Season to taste with salt, pepper and a dash of Tabasco. Cool slightly.
  5. Before serving, garnish with reserved diced red pepper and serve at warm temperature.

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