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