Wednesday, January 6, 2010

Gingered Carrot and Sweet Potato Soup

I'm really enjoying having veggie soups for dinners this week. I hope I can keep this healthy habit up! I found this recipe in the January/February edition of Women's Health Magazine. It's delicious, healthy, and pretty quick easy to make if you have a food processor.


  • 1 Tablespoon olive oil
  • 1 medium chopped onion
  • 1 cup broth
  • 1 medium sweet potato (really yam) peeled and chopped
  • 5 large carrots, peeled and chopped
  • About an inch of fresh ginger, peeled and chopped
  • Greek yogurt, cream or other garnish (optional)
  • Heat oil in a pot or large saucepan. Add onion and cook until soft, a few minutes.
  • Add broth plus 2 cups water, then add sweet potato, carrot, and ginger.
  • Bring to a boil. Then reduce heat and simmer until veggies are tender, about 15 minutes.
  • Strain out veggies and place in food processor. Puree until smooth, adding a bit of broth if needed. Pour puree back into pot and stir until well-blended and smooth.
  • Season with salt and pepper, garnish (optional) and enjoy!
4 Servings, 119 calories each