• 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
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Ingredients

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Directions

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  • 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.

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

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  • 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.

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

Nutrition Facts

248 calories; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 12 mg cholesterol; 708 mg sodium. 662 mg potassium; 40 g carbohydrates; 11 g fiber; 10 g sugar; 8 g protein; 0 g trans fatty acid; 24388 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 174 mg calcium; 2 mg iron;

Reviews

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