Whole Food, Plant-Based Recipe Gingered Carrot-Sweet Potato Soup
Recipe courtesy of Vivian Lee, PPMNY Culinary Empowerment CoordinatorFeast your eyes! And make them healthy, too, by concocting this beta carotene-rich soup, which come from the star root vegetables: carrots and sweet potato. The velvety-smooth consistency and subtle sweetness will make you return for multiple servings!
Ingredients
1 lb carrots, peeled and thinly sliced.
- 1 large sweet potato, peeled and cut into ½-inch cubes
- 3 cups no-salt vegetable broth (use more if needed)
- 1 tsp ground ginger
- 1 can of no-salt or reduced salt cannellini beans, rinsed and drained
- Salt and black pepper, to taste
- 2 T fresh chives or green onions, sliced
Instructions
1. Combine first four ingredients (through ginger) in a pan. Heat at medium heat and bring to boiling. Reduce heat.
2. Simmer, covered, 10-12 minutes or until vegetables are fork tender. Cook slightly and set aside.
3. In a blender, combine ¼ of the carrot-sweet potato mixture and ¼ of the beans. Blend until smooth. Repeat with remaining carrot mixture and beans, ¼ at a time.
4. Return all of the soup to pot. Heat through. Season with optional salt and pepper.
5. In a bowl, stir together. Garnish with chives or green onions and optional extra ground ginger.
