Sweet Potato-Carrot Soup with Ginger and Apple
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Sweet Potato-Carrot Soup with Ginger and Apple
This soup keeps well in the refrigerator for up to a week, and the flavors blend while it is stored.
Yield: 8 servings
- 2
-
2
medium leeks (about 1 ⅓ cups), white part only, washed and sliced
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¾
lb. baby carrots, cut in half
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1
large sweet potato (about 12 oz.), peeled and coarsely chopped
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1
Granny Smith apple (about 8 oz.), peeled and coarsely chopped
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2
tsp. peeled, minced fresh ginger root
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4
cups fat-free, reduced sodium chicken broth
- 1
- 1
- 2
- ½
- ½
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Salt and white pepper, to taste
In large nonstick saucepan, heat oil over medium heat. Add leeks and cook, stirring, 6–8 minutes, or until translucent. Add carrots, sweet potatoes, apple and ginger. Cook, stirring, 2 minutes. Add broth, water, juice, zest, ground ginger, nutmeg and white pepper. Bring to boil over medium-high heat. Reduce heat to medium-low and cook 30 minutes, or until carrots and sweet potatoes are tender. Let cool 5–10 minutes. Using a blender or food processor, puree half of carrot mixture with half of cooking liquid until smooth. Pour into a medium bowl. Repeat process with remaining solids and other half of liquid. Stir puree back into saucepan. Reheat, if necessary. Ladle soup into bowls and serve immediately.
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Source: American Institute for Cancer Research
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