Carrot and Sweet Potato Soup with Ginger

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 129.5
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 175.8 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 2.9 g

View full nutritional breakdown of Carrot and Sweet Potato Soup with Ginger calories by ingredient


Vegan and Lactose Free Vegan and Lactose Free
Number of Servings: 6


    Pam or Spectrum Canola Spray
    3 Medium Sweet Onions, thinly sliced
    1 Tbsp. Agave Nectar or sweetener of choice
    1/8 tsp. Freshly Ground Black Pepper
    2 Tbsp. Grated Fresh Ginger Root
    1-1/4 lb. Peeled Mini Carrots
    1 Sweet Potato, cubed
    6 Cups Low-Sodium Vegetable Broth
    1 Cup Soymilk


In a large skillet sprayed with cooking spray, over low heat , carmelize onion, agave nectar, and pepper. Cover and cook about 30 minues, stirring twice. Add ginger. Cook uncovered 20 to 30 minutes until golden brown. Divide in half.
Meanwhile, In a large saucepan or dutch oven, combine broth, carrots and sweet potatoes. Bring to boiling, reduce heat. Simmer covered for 40 minutes or until vegetables are very tender. Add half of carmelized onions. Puree with handheld blender or 2 cups at time in food processor until nearly smooth. Top with remaining carmelized onions. Divide into 6 bowls (about 1-1/2 cups each).

Number of Servings: 6

Recipe submitted by SparkPeople user THINCEIL.