Easy Sweet Potato and Carrot Soup Recipe
Makes 6 cups
1 large sweet potato (about 1 pound), peeled and cut into chunks
½ pound carrots, peeled and cut into chunks
2 tablespoons olive oil
2 onions, finely chopped
2 garlic cloves, finely chopped
1 quart stock (vegetable, chicken, beef – whatever you have)
Heat the oven to 450 F. Place the carrots and sweet potatoes on a rimmed baking sheet covered with parchment paper. Toss with one tablespoon of the olive oil and a liberal amount of salt and pepper. Roast for 25-30 minutes until the chunks are easy to pierce with a fork.
While the vegetables are roasting, heat a large saucepan to medium high. Add diced onions and slowly cook for 10 minutes to allow the onions to slightly caramelize. Add the garlic and stir for about one minute.
Blend together the roasted vegetables, onions and garlic, and stock in a high power blender or use an immersion blender. Serve hot and garnish with sour cream if you would like.
For a one cup serving = 105 calories, 5.1 g fat, 0.8 g saturated fat, 14.1 g carbohydrates, 5.8 g sugar, 1.8 g protein, 2.7 g fiber, 224 mg sodium, 3 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes