Sweet Potato Car­rot Soup

FamilyFun - - DIG IN -

PREP TIME 10 MIN. COOK TIME 30 MIN. SERVES 10 TO 12 MAKES 3 QUARTS + 1½ CUPS

IN­GRE­DI­ENTS

4 Tbs. co­conut oil

2 medium yel­low onions, peeled and chopped

1 (10 oz.) bag shred­ded car­rots

3 lbs. sweet pota­toes, peeled and chopped

1 tsp. salt ½ tsp. ground gin­ger

1 tsp. cin­na­mon

1 tsp. turmeric

6 cups re­duced-sodium veg­etable broth 1 can co­conut milk

1. Warm the oil over medium. Add the onions and cook, stir­ring, 5 to 7 min­utes.

2. Add the car­rots, pota­toes, salt, spices, and broth. Bring to a boil. Re­duce heat, cover, and sim­mer 20 to 25 min­utes.

3. Puree soup and whisk in the co­conut milk.

PER SERV­ING 234 CALO­RIES; 2g PRO­TEIN; 12g FAT (10g SAT. FAT); 29g CARBS; 4g FIBER; 8g SUGAR; 646mg SODIUM

To thaw frozen soup, place in the fridge overnight or use the de­frost set­ting on your mi­crowave. Thin soups with broth or wa­ter as needed.

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