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Carrot, Sweet Potato, and Ginger Soup

posted Sep 15, 2014, 12:36 PM by Rachel Griffin   [ updated Nov 5, 2015, 8:21 AM by Julia Quam ]
Carrot, Sweet Potato, and Ginger Soup 

Vegetarian, Cholesterol Free, Good Source of Vitamins A & C 

Contains: Dairy, Soy

Yield: Approximately 10 servings (~1/2 cup each)

Full of fall flavors, this soup is sure to warm you up as the weather turns chilly.

Ingredients
2 tablespoons olive oil
1 pound carrots, diced
2 medium scallions
½ cup celery, diced
1 clove garlic
1 teaspoon salt
1 tablespoon lime juice
1 tablespoon jalapeno peppers, diced
6 ounces bok choy
1 tablespoon fresh ginger, grated
1 pound sweet potatoes, peeled, diced
4 ½ cups water
4 tablespoons cilantro

Directions
1. Heat olive oil in large stock pot over medium high heat. Add carrots, scallions, celery, garlic, and salt. Sautee until fragrant and carrots become tender.
2. Add lime juice, jalapeno peppers, bok choy, sweet potatoes, and water. Let simmer over medium-low heat for at least 30 minutes, or until the potatoes become soft.* 
3. With an immersion blender or in a food processor or blender, puree vegetable and water mixture to desired texture.
4. Serve warm and garnish with fresh cilantro.
*Note: you can also slow cook the ingredients in a crock pot on “low” for up to 8 hours and then puree with immersion blender or in blender or food processor. 

Nutrition Facts (per 1/2 cup serving)
75 calories, 3.0 g fat, 0.5 g saturated fat, 0 mg cholesterol, 244 mg sodium, 11.0 g carbohydrates, 2.8 g fiber, 3.9 g sugar, 1.5 g protein, 268% DV of Vitamin A, 25% DV of Vitamin C, 5% DV of Calcium, 4% DV of Iron
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