Carrot & Sweet Potato Soup (GF)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 71.0
- Total Fat: 1.9 g
- Cholesterol: 4.8 mg
- Sodium: 156.9 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.5 g
- Protein: 2.0 g
View full nutritional breakdown of Carrot & Sweet Potato Soup (GF) calories by ingredient
Number of Servings: 20
Ingredients
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9 cups sliced raw carrots (about 14 carrots)
1 large onion
1.5 Tbs butter
2 sweet potatoes, roughly chopped
2 tsp chicken base
10 cups water
2 cups 2% milk
1 tsp ground ginger
1/2 Tbs dried rosemary
1/4 tsp black pepper
Directions
1. In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
2. Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the milk, rosemary, and pepper. Add salt to taste, if necessary. Cook over low heat until heated through.
Makes approximately 20 1-cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user HSMOM2FOUR.
2. Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the milk, rosemary, and pepper. Add salt to taste, if necessary. Cook over low heat until heated through.
Makes approximately 20 1-cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user HSMOM2FOUR.
Member Ratings For This Recipe
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NEWBIEBAIT
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BAHAMAMARG
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MRSTOFU
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55WALKER
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ANGELALEGNA
I got confused with this recipe because it said to "Add carrots, potato, broth and ginger." but "Broth" was not in the ingredients list, so I was not sure what kind of broth or how much to add. I guessed at this. The rosemary could of been added earlier so it's not stick like. When do you add water? - 12/12/09