Carrot and Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
10 medium Carrots, raw 1 serving Sweet Potatoes, Baked (One potato) 3 tbsp Extra Virgin Olive Oil 1 clove Garlic 2 serving Chicken Boullion Cube (by NDAMIGO) 2 Onions
Peal and cut carrots into chunks, sprinkle with olive oil and salt and pepper. Poke holes in sweet potato. Put both into 400 oven and bake for about 45 minutes or until cooked.
Add 1 tsp olive oil to pan and saute onion until cooked through. Add Garlic and cook 5 minutes. Remove from heat.
When Vegetables are done, let cool. Put all ingredients into a blender with stock and blend until smooth. Or put in pot and use an imersion blender.
Serving Size: Makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user CANADAGIRLTOO.
Add 1 tsp olive oil to pan and saute onion until cooked through. Add Garlic and cook 5 minutes. Remove from heat.
When Vegetables are done, let cool. Put all ingredients into a blender with stock and blend until smooth. Or put in pot and use an imersion blender.
Serving Size: Makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user CANADAGIRLTOO.
Nutritional Info Amount Per Serving
- Calories: 190.1
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 655.1 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 5.3 g
- Protein: 2.0 g
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