Creamy Sweet Potato Soup

Ingredients

1,900 ml water
4 gr thyme leaves
350 gr onions
2 1/2 yams
200 gr celery thinly
300 gr russet potatoes
130 gr carrots
1/4 rounds
1 gr basil
2 gr tarragon
280 gr peas
3 gr parsley
240 ml nonfat sour cream
120 ml evaporated skim milk
2 spike
6 gr salt
2 chives

Instructions

A fat free hearty creamy & sweet soup that was altered to nonfat from the original cookbook * 6 cups diced and 2 cups cut into 1 cm thick half circles. Bring to a boil water thyme bay leaves onions & diced yams. Lower heat to medium & cook covered about 30 min until potatoes begin to break apart and form a broth. Add celery russet potato & carrots continue cooking 10 min. Add half circle yams basil and tarragon. Lower heat and simmer covered until carrots and yam pieces are tender about 10-15 min. Add peas & parsley and simmer 5 min. Turn burner to lowest heat. Blend sour cream and milk together in a blender container and add to soup along with the spike salt & chives. Heat gently stirring often until soup is hot but not boiling. Adjust seasonings to taste. Nutrition (per serving): 152 calories Total Fat 0 g (3% of calories)