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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 220.8
  • Total Fat: 8.1 g
  • Cholesterol: 20.3 mg
  • Sodium: 670.3 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 5.4 g
  • Protein: 4.4 g

View full nutritional breakdown of Sweet Potato, Carrot, Ginger Soup calories by ingredient
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Sweet Potato, Carrot, Ginger Soup

Submitted by: SUEPYR1


Number of Servings: 6

Ingredients

    2 Large sweet potatoes, chopped
    3 large carrots, chopped
    1 large onion, chopped
    1 apple, cored and chopped
    4 cups chicken broth
    tsp ground cumin
    tsp paprika
    tsp minced fresh ginger
    tsp ground black pepper
    1 tsp salt



Directions

Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

Stir in the ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the vegetables are soft, about 30 minutes.

Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency.
PREP 20 mins
COOK 50 mins
READY IN 1 hr 10 mins


Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user SUEPYR1.






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