For my lunch this week I made the same fruit salad as last week, and made one of my old favorites - sweet potato soup with curried apples - courtesy of WholeLiving.com, a branch of Martha Stewart. I didn't use the pepper or add much salt actually, and I had leftover chicken broth so I used 1 cup of that. I also didn't have mint garnish, and didn't really want to add a minty note - I like the purely savory taste, and the apples add plenty of sweetness. First is the bowl I made, and below is the recipe per the website. It is really good.
Roasted Sweet Potato Soup with Curried Apples
For this recipe, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.
285 calories; 7 g protein; 8 g fat; 49 g carb; 8 g fiber
Serves 4 (makes 6 cups).