Creamy Sweet Potato Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 tbsp Extra Virgin Olive Oil 1 serving Garlic - minced (1 tsp) (by ELLERCADE) 3 cup, cubes Sweet potato .5 cup, chopped Carrots, raw 4 cup (8 fl oz) Water, tap .5 cup Cabot Low Fat Greek Yogurt Plain 1 serving Salt and Pepper to taste (by ANEWAY) 0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) .25 tsp Pepper, red or cayenne .25 tsp Allspice .25 cup Italian Parsley (by DOTTIDEAS)
In a large soup pot, heat the oil over medium heat. Stir in the garlic and thinly sliced red onions, and saute for about 2 minutes. Stir in sweet potatoes and carrots; cook for 5 minutes, stirring occasionally.
Add the water and turn the heat up to high and bring the water to a rolling boil. After 5 minutes of boiling, lower the heat and continue to cook for approximately 30 minutes. During this time, add the seasonings. Turn off the heat and let stand to cool for about 10 minutes.
Puree the mixture in a blender or food processor; taking care to transfer and process the mixture in batches. If too thick, add a small amount of coconut milk.
Return the pureed mixture to the pot and gently whisk in the yogurt. Simmer about 5 minutes or until just heated through. Add chopped parsley at serving.
Serving Size: Makes 8-1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JADETONE.
Add the water and turn the heat up to high and bring the water to a rolling boil. After 5 minutes of boiling, lower the heat and continue to cook for approximately 30 minutes. During this time, add the seasonings. Turn off the heat and let stand to cool for about 10 minutes.
Puree the mixture in a blender or food processor; taking care to transfer and process the mixture in batches. If too thick, add a small amount of coconut milk.
Return the pureed mixture to the pot and gently whisk in the yogurt. Simmer about 5 minutes or until just heated through. Add chopped parsley at serving.
Serving Size: Makes 8-1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JADETONE.
Nutritional Info Amount Per Serving
- Calories: 95.4
- Total Fat: 3.2 g
- Cholesterol: 2.2 mg
- Sodium: 23.9 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 2.0 g
- Protein: 2.5 g
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