Sweet Potato and Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp Olive Oil 6 tbsp chopped Shallots (could substitute an onion)1 clove Garlic 2 sweetpotato, 5" long Sweet potato 1 large (7-1/4" to 8-1/2" long) Carrots, raw 2 cup (8 fl oz) Chicken Broth or Vegetable Broth4 fl oz White Wine 1.5 cup Coconut Milk (Silk) (or until light and creamy)SaltPepperGarlic PowderChili Flakes
1. Chop the shallots and garlic
2. Peel the sweet potatoes and large carrot
3. Cube the sweet potatoes and carrot
4. Cook the shallots and garlic in olive oil until the shallots are translucent and the garlic has darkened slightly on low.
5. Add the sweet potatoes and carrots and cook on medium for ~ 5-10 min
6. Add chicken broth and white wine and boil for ~20 min or until the sweet potatoes and carrots turn to mush when you press on them with your spoon.
7. Turn off the heat
8. Use an emulsion blender (or normal blender) to purée the soup
9. Slowly add in the coconut milk mixing as you add
10. Enjoy!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FRATZIE.
2. Peel the sweet potatoes and large carrot
3. Cube the sweet potatoes and carrot
4. Cook the shallots and garlic in olive oil until the shallots are translucent and the garlic has darkened slightly on low.
5. Add the sweet potatoes and carrots and cook on medium for ~ 5-10 min
6. Add chicken broth and white wine and boil for ~20 min or until the sweet potatoes and carrots turn to mush when you press on them with your spoon.
7. Turn off the heat
8. Use an emulsion blender (or normal blender) to purée the soup
9. Slowly add in the coconut milk mixing as you add
10. Enjoy!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FRATZIE.
Nutritional Info Amount Per Serving
- Calories: 202.3
- Total Fat: 9.1 g
- Cholesterol: 2.5 mg
- Sodium: 515.3 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 2.5 g
- Protein: 2.6 g
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