Gingered Sweet Potato & Carrot Soup

By Deak

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 C low-sodium chicken or vegetable stock
• 1 medium sweet potato, peeled and diced
• 5 large carrots, peeled and sliced
• 1 tbsp jarred ginger, chopped
• Plain nonfat Greek-style yogurt (optional)

Details

Servings 1
Preparation time 15mins
Cooking time 45mins
Adapted from recipes.womenshealthmag.com

Preparation

Step 1

1.

Heat oil in large saucepan. Add onion and cook until soft, about 2 to 3 minutes. Add stock plus 2 cups water, then add sweet potato, carrot, and ginger. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 15 minutes.

2.

Strain out vegetables and put them in a food processor or blender. Puree until smooth, adding a bit of broth if needed. (If you're using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to squirt out contents. Depending on the size of your blender, you may have to do this in batches.)

3.

Pour vegetable puree back into the saucepan and stir until well blended and smooth. Add salt and pepper to taste. Serve with a dollop of yogurt on top, if desired.

Nutritional Factsper serving




CALORIES

126.6 CAL

FAT

4.5 G

SATURATED FAT

1 G

CHOLESTEROL

2 MG


SODIUM

98.7 MG

CARBOHYDRATES

19.6 G



TOTAL SUGARS

8.4 G

DIETARY FIBER

4 G

PROTEIN

3.4 G


See more nutritional facts