Carrot and Sweet Potato Soup with Ginger
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Pam or Spectrum Canola Spray3 Medium Sweet Onions, thinly sliced1 Tbsp. Agave Nectar or sweetener of choice1/8 tsp. Freshly Ground Black Pepper2 Tbsp. Grated Fresh Ginger Root1-1/4 lb. Peeled Mini Carrots1 Sweet Potato, cubed6 Cups Low-Sodium Vegetable Broth1 Cup Soymilk
In a large skillet sprayed with cooking spray, over low heat , carmelize onion, agave nectar, and pepper. Cover and cook about 30 minues, stirring twice. Add ginger. Cook uncovered 20 to 30 minutes until golden brown. Divide in half.
Meanwhile, In a large saucepan or dutch oven, combine broth, carrots and sweet potatoes. Bring to boiling, reduce heat. Simmer covered for 40 minutes or until vegetables are very tender. Add half of carmelized onions. Puree with handheld blender or 2 cups at time in food processor until nearly smooth. Top with remaining carmelized onions. Divide into 6 bowls (about 1-1/2 cups each).
Number of Servings: 6
Recipe submitted by SparkPeople user THINCEIL.
Meanwhile, In a large saucepan or dutch oven, combine broth, carrots and sweet potatoes. Bring to boiling, reduce heat. Simmer covered for 40 minutes or until vegetables are very tender. Add half of carmelized onions. Puree with handheld blender or 2 cups at time in food processor until nearly smooth. Top with remaining carmelized onions. Divide into 6 bowls (about 1-1/2 cups each).
Number of Servings: 6
Recipe submitted by SparkPeople user THINCEIL.
Nutritional Info Amount Per Serving
- Calories: 129.5
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 175.8 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 5.4 g
- Protein: 2.9 g
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