Sweet Potato Soup

This is a recipe I discovered while in college and have enjoyed on many cool nights. It is an excellent source of potassium, manganese, Vitamin A, and fiber. Today for lunch I made a pot of sweet potato soup for myself and my walking buddy! Mmm-mmm-mmm! It was devine! Enjoy!

Nutritional info after entering on MFP:
Serves: 4
Serving size: 1 1/2 cups
Calories: 161
Carbs: 22
Fat: 7g
Protein: 5g
Sodium: 670 mg
Potassium: 176 mg

Sweet Potato Soup
Ingredients:

2 Tablespoons extra virgin olive oil
1 large sweet potato, diced
1 medium onion, chopped
2 carrots, thinly sliced
4 cups vegetable stock or water (I use water to keep the sodium content down)
1 1/2 tsp coriander
1/2 tsp dried thyme
1 tsp salt
3/4 cups evaporated skim milk
Chopped cilantro for garnish

1. In a soup pot, heat oil and saute potatoes, onions, celery, and carrots until softened, about 5 minutes.
2. Add vegetable stock or water, coriander, and thyme and bring to a boil; reduce heat and simmer, covered for about 1 hour.
3. For a chunkier soup, puree half of the soup in a blender or food processor. If you would like it creamier, puree all the soup.
4. Return to the pot and add evaporated skim milk. Heat on low heat until warm through out. Garnish with chopped cilantro.