Carrot-Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 Tbsp olive oil2 c peeled, diced onion3 c peeled, diced carrots3 c peeled, diced sweet potato1 Tbsp fennel seeds1 Tbsp cumin seeds6 cups water
Peel and dice all vegetables.
Grind the spices in a coffee grinder (or use pre-ground).
Heat the olive oil in a soup pan over medium. Add the vegetables and ground spices and cook for 10 minutes, stirring regularly.
Add 6 cups water and bring to a boil. Then lower the heat and simmer for about 20 minutes. The vegetables should become soft.
Puree the soup by using an immersion blender or transferring to a standing blender.
Number of Servings: 5
Recipe submitted by SparkPeople user LIBRARYCARD.
Grind the spices in a coffee grinder (or use pre-ground).
Heat the olive oil in a soup pan over medium. Add the vegetables and ground spices and cook for 10 minutes, stirring regularly.
Add 6 cups water and bring to a boil. Then lower the heat and simmer for about 20 minutes. The vegetables should become soft.
Puree the soup by using an immersion blender or transferring to a standing blender.
Number of Servings: 5
Recipe submitted by SparkPeople user LIBRARYCARD.
Nutritional Info Amount Per Serving
- Calories: 195.8
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 998.5 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 6.3 g
- Protein: 3.2 g
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