Carrot-Sweet Potato Soup

Sunset
When Joanna Zant didn't have enough sweet potatoes for a soup recipe, she added carrots, garbanzos, and spices. She serves this flavorful soup with toasted pocket bread and plain yogurt.
Makes about 9 cups; 4 to 6 servings

Ingredients

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2 teaspoons olive oil
1 onion (8 oz.), peeled and chopped
2 cloves garlic, peeled and minced
1 tablespoon minced fresh ginger
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
1 can (15 oz.) garbanzos, drained and rinsed
1 pound carrots, peeled and chopped
1 sweet potato (about 1 lb.), peeled and cut into 1-inch chunks
6 cups fat-skimmed chicken broth
3 tablespoons lemon juice
Salt and pepper

Preparation

1. Pour oil into a 4- to 6-quart pan over medium-high heat. When hot, add onion, garlic, and ginger; stir often until onion is limp, about 5 minutes. Add curry powder, cumin, and cayenne; cook until fragrant, about 1 minute.

2. Add garbanzos, carrots, sweet potato, and broth; bring to a boil. Reduce heat to maintain a simmer, cover, and cook, stirring occasionally, until vegetables are tender when pierced, 30 minutes.

3. Whirl in batches in a blender or food processor until smooth. Return to pan and stir in lemon juice and salt and pepper to taste. Heat until steaming, then ladle into bowls.

Created date

May 2004

Nutritional Information

Calories 203
Caloriesfromfat 14 %
Protein 13 g
Fat 3.1 g
Satfat 0.3 g
Carbohydrate 32 g
Fiber 6.5 g
Sodium 188 mg
Cholesterol 0.0 mg