Sweet Potato, Carrot and Beet Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Butter, salted, 6 tbspOnions, raw, 1 medium, choppedBeets, medium, choppedCarrots, raw, 3 cup, chopped Baked Potato, large, choppedChicken Broth, 4 cup (8 fl oz)Filtered Water, 1 cup (8 fl oz)Ginger, ground, 1/2 teaspoonCinnamon, ground, 1/2 teaspoonSea Salt, 1 teaspoon
Peel and cut beet, sweet potato, and carrots. Place on baking pan in a single layer and drizzle walnut oil on the vegetables. At 400 degrees, bake the vegies for 40 minutes.
In large sauce pan, add butter and melt. Add chopped onion, saute for 5 minutes. Add baked vegies. Sautee for 5 minutes. Add broth, water, and spices. Bring to boil. Reduce to simmering and cook for 20 minutes. Pull from heat and let cool slightly. Put in blender to smooth soup out.
Serving Size: 6
In large sauce pan, add butter and melt. Add chopped onion, saute for 5 minutes. Add baked vegies. Sautee for 5 minutes. Add broth, water, and spices. Bring to boil. Reduce to simmering and cook for 20 minutes. Pull from heat and let cool slightly. Put in blender to smooth soup out.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 203.1
- Total Fat: 14.3 g
- Cholesterol: 34.3 mg
- Sodium: 792.4 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 3.1 g
- Protein: 2.5 g
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