Carrot/Squash/Yam & Ginger Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
- minced/chopped garlic - minced ginger - salt & lots of pepper - olive oil - large chopped onion - 2 L chicken broth - 2 small sweet potatoes, peeled and chopped - 5 carrots, peeled and chopped - 1/2 medium spaghetti squash, cooked
- Saute chopped onion & garlic in olive oil until translucent
- Meanwhile, cut squash in half and poke holes in thick outer skin. Microwave, flesh/cut side down, for 12 minutes, or until tender. Let cool, then scrape out 1/2 for the soup. (you can freeze the other 1/2 for another time).
- Add squash, carrot, sweet potato, broth, ginger, salt & pepper to pot.
- Let simmer until all is tender, about 20-25 minutes.
- Puree in batches (apprx. 3), in food processor or blender until smooth.
Serving Size: 8 x 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TERRALEE3954.
- Meanwhile, cut squash in half and poke holes in thick outer skin. Microwave, flesh/cut side down, for 12 minutes, or until tender. Let cool, then scrape out 1/2 for the soup. (you can freeze the other 1/2 for another time).
- Add squash, carrot, sweet potato, broth, ginger, salt & pepper to pot.
- Let simmer until all is tender, about 20-25 minutes.
- Puree in batches (apprx. 3), in food processor or blender until smooth.
Serving Size: 8 x 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TERRALEE3954.
Nutritional Info Amount Per Serving
- Calories: 131.9
- Total Fat: 6.0 g
- Cholesterol: 5.2 mg
- Sodium: 1,038.3 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 3.5 g
- Protein: 2.8 g
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