Sweet Potato and Rosemary Soup

Serves 4 / Believe it or not, sweet potatoes have a lower glycemic index than other potatoes. They're also full of flavor. This hearty soup is a wonderful remedy for cold winter days and can either stand alone as an entrée or work as the perfect companion for most meat, poultry, and fish dishes. It has a GI score of 57.

1 large clove garlic, chopped
1 tablespoon olive oil
6 cups chicken broth
4 cups cubed sweet potatoes
1/4 teaspoon white pepper, to taste
1/4 teaspoon salt, to taste
1 tablespoon finely chopped fresh rosemary
1 cup low-fat milk

1. In a large pot, sauté garlic in olive oil over medium-high heat for 30 seconds. Add chicken broth and potatoes and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or until tender.

2. Purée soup in batches in a blender or food processor until smooth. Return to pot and add white pepper, salt, rosemary, and milk. Stir well until blended, warm through, and adjust seasonings. Serve hot, garnished with sprigs of fresh rosemary.

Reprinted with permission from The Glucose Revolution: The Authoritative Guide to the Glycemic Index (Marlowe & Co., 1999).