Ginger and Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
- 1 medium sweet potato, peeled and diced- 5 medium carrots, peeled and sliced- 1 medium onion, diced- 1 Cup vegetable broth- 2 Cups of water- 1 TBSP of ginger root, minced- 1 TBSP olive oil- Salt and pepper to taste
- Chop your onion, and set aside.
- Peel and chop your carrots, sweet potato, and ginger, and put them all into the same bowl.
- In a large pot, heat up the olive oil and soften the chopped onion, about 3 minutes.
- Add vegetable broth and water, then the carrots, sweet potato and ginger.
- Bring to a boil, then simmer (about 15 minutes).
- Drain soup into a colander, over another pot so the broth will filter through.
- Allow vegetables to cool about 15 minutes.
- In a food processor or blender, puree the vegetables, using some broth if necessary (you may need to do this in batches).
- Mix together and enjoy!
Serving Size: Makes 3 cups of soup.
Number of Servings: 3
Recipe submitted by SparkPeople user TARABARA.
- Peel and chop your carrots, sweet potato, and ginger, and put them all into the same bowl.
- In a large pot, heat up the olive oil and soften the chopped onion, about 3 minutes.
- Add vegetable broth and water, then the carrots, sweet potato and ginger.
- Bring to a boil, then simmer (about 15 minutes).
- Drain soup into a colander, over another pot so the broth will filter through.
- Allow vegetables to cool about 15 minutes.
- In a food processor or blender, puree the vegetables, using some broth if necessary (you may need to do this in batches).
- Mix together and enjoy!
Serving Size: Makes 3 cups of soup.
Number of Servings: 3
Recipe submitted by SparkPeople user TARABARA.
Nutritional Info Amount Per Serving
- Calories: 138.0
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,177.2 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 5.0 g
- Protein: 2.2 g
Member Reviews