Gingered Sweet Potato and Carrot Soup

You can make this creamy soup in a flash with the help of a food processor or blender. And vegetarians take note: it works just as well if you sub vegetable stock for chicken broth. 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 add to shopping list Plain nonfat Greek-style yogurt (optional)

Yield: 1 serving
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Ingredients

  • 2 pound(s) carrots blended

Preparation

  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
September 2013

This recipe is a personal recipe added by Fundance2013 and has not been tested or endorsed by MyRecipes.

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Gingered Sweet Potato and Carrot Soup Recipe at a Glance
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