Rating: 3.5 stars
18 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 5
Source: Better Homes and Gardens

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Recipe Summary test

total:
30 mins
Servings:
4
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In Dutch oven combine carrots, sweet potato, broth and ginger. Bring to boiling. Reduce heat. Simmer, covered, 10 to 12 minutes, until vegetables are tender. Cool slightly.

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  • For Chive Cream, in small bowl combine creme fraiche and chives; set aside. In blender, puree vegetables with beans, one-fourth at a time, removing cap from blender lid and holding a folded kitchen towel over opening in lid. Return soup to pan and heat through. Season to taste with salt and pepper. Ladle into bowls. Top servings with Chive Cream. Sprinkle with chives and ground ginger.

SUGGESTED SIDE
  • Cut flatbread in wedges, lightly sprinkle with Parmesan or Asiago cheese, then broil a few seconds, watching closely, just until bread is toasted and cheese is barely melted.

Change-Up:

Substitute russet potatoes for the carrots and sweet potato and use ground cumin in place of the ground ginger.

Freezing Tip

Prepare soup through Step 2. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top and continue with Step 3.

Nutrition Facts

318 calories; fat 6g; cholesterol 12mg; saturated fat 3g; carbohydrates 54g; mono fat 1g; insoluble fiber 12g; sugars 12g; protein 14g; vitamin a 34207.5IU; vitamin c 11.2mg; thiamin 0.9mg; riboflavin 0.4mg; niacin equivalents 3.9mg; vitamin b6 0.5mg; folate 48.4mcg; vitamin b12 0.2mcg; sodium 1059mg; potassium 1315mg; calcium 171.6mg; iron 4mg.
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