Carrot and Sweet Potato Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 190.1
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 655.1 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 5.3 g
- Protein: 2.0 g
View full nutritional breakdown of Carrot and Sweet Potato Soup calories by ingredient
Introduction
Puree sweet potato and carrot soup Puree sweet potato and carrot soupNumber of Servings: 4
Ingredients
-
10 medium Carrots, raw
1 serving Sweet Potatoes, Baked (One potato)
3 tbsp Extra Virgin Olive Oil
1 clove Garlic
2 serving Chicken Boullion Cube (by NDAMIGO)
2 Onions
Directions
Peal and cut carrots into chunks, sprinkle with olive oil and salt and pepper. Poke holes in sweet potato. Put both into 400 oven and bake for about 45 minutes or until cooked.
Add 1 tsp olive oil to pan and saute onion until cooked through. Add Garlic and cook 5 minutes. Remove from heat.
When Vegetables are done, let cool. Put all ingredients into a blender with stock and blend until smooth. Or put in pot and use an imersion blender.
Serving Size: Makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user CANADAGIRLTOO.
Add 1 tsp olive oil to pan and saute onion until cooked through. Add Garlic and cook 5 minutes. Remove from heat.
When Vegetables are done, let cool. Put all ingredients into a blender with stock and blend until smooth. Or put in pot and use an imersion blender.
Serving Size: Makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user CANADAGIRLTOO.