Sweet Potato, Carrot and Beet Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 203.1
- Total Fat: 14.3 g
- Cholesterol: 34.3 mg
- Sodium: 792.4 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 3.1 g
- Protein: 2.5 g
View full nutritional breakdown of Sweet Potato, Carrot and Beet Soup calories by ingredient
Introduction
Gluten Free, Soy Free, Fruit FreeContains Walnuts and Dairy Gluten Free, Soy Free, Fruit Free
Contains Walnuts and Dairy
Number of Servings: 6
Ingredients
-
Butter, salted, 6 tbsp
Onions, raw, 1 medium, chopped
Beets, medium, chopped
Carrots, raw, 3 cup, chopped
Baked Potato, large, chopped
Chicken Broth, 4 cup (8 fl oz)
Filtered Water, 1 cup (8 fl oz)
Ginger, ground, 1/2 teaspoon
Cinnamon, ground, 1/2 teaspoon
Sea Salt, 1 teaspoon
Directions
Peel and cut beet, sweet potato, and carrots. Place on baking pan in a single layer and drizzle walnut oil on the vegetables. At 400 degrees, bake the vegies for 40 minutes.
In large sauce pan, add butter and melt. Add chopped onion, saute for 5 minutes. Add baked vegies. Sautee for 5 minutes. Add broth, water, and spices. Bring to boil. Reduce to simmering and cook for 20 minutes. Pull from heat and let cool slightly. Put in blender to smooth soup out.
Serving Size: 6
In large sauce pan, add butter and melt. Add chopped onion, saute for 5 minutes. Add baked vegies. Sautee for 5 minutes. Add broth, water, and spices. Bring to boil. Reduce to simmering and cook for 20 minutes. Pull from heat and let cool slightly. Put in blender to smooth soup out.
Serving Size: 6