Gingered Carrot- Sweet Potato Soup

By á-42888

Soup start to finish 30 minutes

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

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