Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

Blend your carrot and sweet potato soup for a creamy, irresistible consistency. This gluten free soup recipe is perfect for dinner parties.

Source: Better Homes and Gardens


Recipe Summary

30 mins
8 cups


Ingredient Checklist


Instructions Checklist
  • In a 4-quart Dutch oven combine carrots, sweet potato, and the 1 teaspoon ginger. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until vegetables are tender. Cool slightly.

  • Meanwhile, for chive cream, in a small bowl combine sour cream and the 2 tablespoons snipped chives.

  • In a blender combine one-fourth of the carrot mixture and one-fourth of the beans. Cover and blend until smooth, removing cap from blender lid and holding a folded kitchen towel over opening in lid. Set mixture aside and repeat with the remaining carrot mixture and beans, one-fourth at a time. Return all of the pureed mixture to Dutch oven; heat through. Season to taste with salt and pepper.

  • Top individual servings with chive cream. If desired, sprinkle with additional chives and/or ginger.

Nutrition Facts

248 calories; fat 5g; cholesterol 12mg; saturated fat 3g; carbohydrates 40g; mono fat 1g; insoluble fiber 11g; sugars 10g; protein 8g; vitamin a 24387.7IU; vitamin c 8.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.3mg; folate 28.4mcg; vitamin b12 0.1mcg; sodium 708mg; potassium 662mg; calcium 174mg; iron 2.5mg.