This warming, spicy soup,from Eat Your Way to Sexy by Elizabeth Somer, features nutritional powerhouse sweet potatoes, which contain vitamins B6, C and D and iron, magnesium, potassium and carotenoids.

• Ingredients:
  1 tablespoon olive oil
  1 cup chopped yellow onion
  10 cups sweet potato (peeled and cubed, approximately 3 1 /2 to 4 pounds of whole potato)
  2 minced garlic clove
  1 tablespoon minced fresh ginger root
  1/3 cup spicy mango chutney
  3 tablespoon creamy peanut butter
  2 tablespoons red curry paste
  1/3 cup vermouth
  6 cups chicken broth
  1 8-ounce baker potato, peeled and cubed
  ½ cup lite coconut milk
  ½ cup fat-free evaporated milk
  1 tablespoon honey
  juice and zest from one lime
  salt and pepper to taste
  2 tablespoons finely chopped peanuts
  2 tablespoons chopped cilantro

Directions:

1. In a large saucepan, heat oil over medium heat.Add onion and sauté, stirring frequently, for 4 minutes.
2. Add sweet potato, turn up heat to medium-high, and sauté, stirring frequently, for 10 minutes.
3. Add garlic, ginger, chutney, peanut butter, and curry paste, and stir to thoroughly coat sweet potatoes.
4. Add vermouth, stir, and simmer until liquid is slightly reduced, approximately 5 minutes.
5. Add broth and potato, bring to boil, reduce heat, and simmer uncovered until potatoes begin to break apart, approximately 30 minutes.
6. Add lime juice and zest
7. Transfer soup to food processor or blender and puree.
8. Return to saucepan; add coconut milk, evaporated milk, and honey.
9. Simmer uncovered for 5 minutes. Salt and pepper to taste.
10. Pour into soup bowls and garnish with peanuts and cilantro.

Makes 6 servings (approximately 2 cups each)

Nutrition Analysis: 464 Calories, 20 % fat (10 g, 2.6 g saturated), 67 % carbs (77. g), 13 % protein (15.1 g), 9 g fiber, 863 mg sodium.