Carrot and Sweet Potato Soup
- Number of Servings: 1
Ingredients
2 Tbsp light butter1 cup onion, minced1/2 tsp ground cardamon1/4 tsp turmeric1/4 tsp ground ginger1/4 tsp red pepper flakes1/4 tsp cinnamon1 pinch cayenne pepper1 cup vegetable broth2 cups water4 5" sweet potatoes. peeled and cubed3 medium carrots, peeled and chopped
Melt the butter in a large saucepan over medium-high heat. Stir in onions, and cook until golden brown, 5 to 7 minutes. Season with cardamom, turmeric, ginger, pepper flakes, cinnamon, cayenne; cook until fragrant, about 1 minute.
Pour in chicken broth and water; add sweet potatoes and carrots. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, 25 to 30 minutes.
Remove from heat, and puree in batches until smooth.
Number of Servings: 1
Recipe submitted by SparkPeople user DOODY73.
Pour in chicken broth and water; add sweet potatoes and carrots. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, 25 to 30 minutes.
Remove from heat, and puree in batches until smooth.
Number of Servings: 1
Recipe submitted by SparkPeople user DOODY73.
Nutritional Info Amount Per Serving
- Calories: 796.8
- Total Fat: 14.3 g
- Cholesterol: 40.0 mg
- Sodium: 1,318.7 mg
- Total Carbs: 162.6 g
- Dietary Fiber: 23.6 g
- Protein: 12.1 g
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