Sister Linda Andelin shared with us her yummy Gingered Carrot-Sweet Potato Soup recipe which was served at our recent "Souper" Saturday.
(October 2012)
Gingered Carrot-Sweet Potato Soup
1 lb. carrots, pealed & thinly sliced
1 large sweet potato, pealed & cut in 1/2
inch cubes
3 14.5 oz. cans reduced sodium chicken broth
1 tsp. ground ginger
1/2 c. sour cream
2 Tbs. finely minced green onions or
snipped fresh chives
1
19 oz. can no salt added cannellini
(white kidney) beans, rinsed &
drained
1. In soup pot combine carrots, sweet potatoes
broth, & ginger. Bring to boil. Reduce heat. Simmer
covered 10-12 min., until veggies are tender.
Meanwhile combine sour cream and green onions in small bowl,
set aside.
2. In blender, puree vegetables with beans, one fourth
at a time. Place in soup pot season with salt
& pepper
Keep hot until serving, top each bowl with dollop of sour
cream.
You can spice up more with more ginger and onions.
This makes enough for 4 318 cal.