Soup Butternut, sweet potato and carrot

Soup Butternut, sweet potato and carrot
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 136.7
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 192.7 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 6.1 g
  • Protein: 3.8 g

View full nutritional breakdown of Soup Butternut, sweet potato and carrot calories by ingredient
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Introduction

A completely fat free soup with a good, rich orange colour. The addition of blended butter beans gives it a creamy consistency without adding fatty calories. A completely fat free soup with a good, rich orange colour. The addition of blended butter beans gives it a creamy consistency without adding fatty calories.
Number of Servings: 3

Ingredients

    200 g butternut squash, peeled and cubed
    1 medium sweet potato, peeled and cubed
    1 medium carrot, peeled and cubed
    1 small onion, chopped
    1.5 L water (or vegetable stock)
    100 ml orange juice (or cranberry juice)
    1 tbs soft dark brown sugar

    1/2 cup tinned butter beans, blended till smooth

    Good amount of parsley or coriander, chopped
    Wine vinegar or lemon juice to adjust flavour
    Spices: pepper, nutmeg, chilli, paprika
    salt

Directions

Serves 3

Prepare all vegetables and place into a pot with the water (or stock), add soft dark brown sugar.

Bring to the boil and simmer on the lowest heat for 30 - 40 minutes until the carrots are very tender. Remove from the heat and add juice. Blend, add butter beans 'paste' and blend until smooth and creamy.

Adjust flavours with salt, spices and vinegar (or lemon juice).

Just before serving, stir in parsley and heat gently without boiling.

Number of Servings: 3

Recipe submitted by SparkPeople user LUCYLAKE.

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