- Recipes Home
- Interest Groups
Sweet Potato-Carrot Soup Recipe
|Onion||1 , thinly sliced|
|Non fat chicken broth/Vegetable broth||6 Cup (96 tbs)|
|Thinly sliced carrots||3 Cup (48 tbs)|
|Sliced sweet potatoes||3 Cup (48 tbs)|
|Plain non fat yogurt||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1968 Calories from Fat 50
% Daily Value*
Total Fat 6 g8.7%
Saturated Fat 0.28 g1.4%
Trans Fat 0 g
Cholesterol 1.7 mg
Sodium 4381.4 mg182.6%
Total Carbohydrates 487 g162.2%
Dietary Fiber 41.1 g164.3%
Sugars 241.3 g
Protein 41 g82.3%
Vitamin A 1515.8% Vitamin C 70.5%
Calcium 22.2% Iron 24.7%
*Based on a 2000 Calorie diet
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.