Sweet Potato-Carrot Soup Recipe
Ingredients
| Onion | 1 , thinly sliced | |
| 6 cups nonfat chicken broth or vegetable broth | ||
| Carrots | 3 Cup (16 tbs), thinly sliced | |
| Sweet potatoes | 3 Cup (16 tbs), sliced | |
| 1/3 cup plain nonfat yogurt | ||
| Ground ginger | 1/2 Teaspoon | |
| Ground white pepper | 1/4 Teaspoon | |
Directions
Place onion, carrots, sweet potatoes, ginger, and broth in a heavy soup pot.
Cover and bring to a boil.
Reduce heat and simmer for 20 minutes or until carrots and sweet potatoes are tender.
Strain the soup, reserving both the solids and the liquid.
Place the solids in a food processor or blender and puree for 2 minutes.
Combine puree with reserved liquid, yogurt, and white pepper.
Chill for 4 hours.
Cover and bring to a boil.
Reduce heat and simmer for 20 minutes or until carrots and sweet potatoes are tender.
Strain the soup, reserving both the solids and the liquid.
Place the solids in a food processor or blender and puree for 2 minutes.
Combine puree with reserved liquid, yogurt, and white pepper.
Chill for 4 hours.
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