Caramelized Onion and Cinnamon Yam Soup
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 133.9
- Total Fat: 2.0 g
- Cholesterol: 4.7 mg
- Sodium: 721.1 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 4.9 g
- Protein: 2.1 g
View full nutritional breakdown of Caramelized Onion and Cinnamon Yam Soup calories by ingredient
Introduction
A nice soothing soup for cold rainy Vancouver days. Lot's of vitamin A. A nice soothing soup for cold rainy Vancouver days. Lot's of vitamin A.Number of Servings: 7
Ingredients
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1 Tbsp butter
1 Onion
2 Large yams
2 Carrots
4 Cups water
1 Clove garlic
1/2 Tsp cumin seeds
2 Tsp salt
1 Dash peppr
1 Bay Leaf
1/4 Cup buttermilk (low-fat)
1/2 Tsp cinnamon
Directions
Makes 7 bowls (1.5 ladels each bowl)
1. Sautee onions in 1 tbsp butter over medium heat, allow time for onions to caramelize
2. Add 1/4 cup water to deglaze the pot, then add chopped yams and carrots.
3. Add 1 dash pepper, 2 tsp salt, one bay leaf and 1 clove of garlic. and the rest of the water (approx 3 3/4 cups). Allow ingrediants to cook over medium heat until vegetables become soft.
4. Add 1/4 cup buttermilk and cinnamon and blend with a hand blender in the pot. (Make sure your blender is the kind that can withstand boiling temperatures. If not, please allow soup to cool first).
Number of Servings: 7
Recipe submitted by SparkPeople user PATH_OF_FREEDOM.
1. Sautee onions in 1 tbsp butter over medium heat, allow time for onions to caramelize
2. Add 1/4 cup water to deglaze the pot, then add chopped yams and carrots.
3. Add 1 dash pepper, 2 tsp salt, one bay leaf and 1 clove of garlic. and the rest of the water (approx 3 3/4 cups). Allow ingrediants to cook over medium heat until vegetables become soft.
4. Add 1/4 cup buttermilk and cinnamon and blend with a hand blender in the pot. (Make sure your blender is the kind that can withstand boiling temperatures. If not, please allow soup to cool first).
Number of Servings: 7
Recipe submitted by SparkPeople user PATH_OF_FREEDOM.
Member Ratings For This Recipe
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