Rate this recipe
4.5/5
(4 Votes)
Ingredients
- 1 pound carrots peeled, thinly sliced
- 1 large sweet potato peeled, and cut into 1/2 inch cubes
- 3 14.5 oz cans of sodium reduced chicken broth.
- 1 tsp ginger
- 1/2 c sour cream (low fat) or creme fraiche
- 2 T finely minced green onion or fresh chives
- 1 19 oz can no salt added cannelini beans rinsed and drained
Details
Preparation time 10mins
Cooking time 30mins
Preparation
Step 1
1. In dutch oven combine carrots, potato, broth, and ginger. Bring to boil, reduce heat, simmer covered until vegies are tender (10 -12 minutes). Meanwhile in small bowl combine sour cream and onions and set aside.
2. In blender puree the vegetables with the bean. Doing so with 1/4 at a time. Remove cap on blender lid and cover with folded kitchen towel. Season with salt and pepper. Top servings with sour cream and onion.
makes 4 servings
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