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.

Ingredients:

• 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)

Instructions:

• 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