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Add a photoServings: 6
Ingredients
- 1 1/2 tsp Oriental sesame oil
- 10 lrg Green onions, sliced
- 1 lrg Sweet potato, peeled,minced
- 1 lb Carrots, peeled, sliced
- 29 ounce Vegetable broth
- 1 1/2 c. Water
- 1 x Inch-square fresh ginger, peeled Salt Snipped fresh chives
Directions
- 1. Heat oil in 3-qt saucepan over medium-high heat. When warm, add in onion.
- Cook till softened, about 3 min, stirring often. Add in sweet potato, carrots, vegetable broth and water. Heat to a boil. Simmer, covered, till vegetables are very soft, about 25 min.
- 2. Strain solids from liquid, reserving broth. Puree solids with ginger in blender or possibly food processor. Add in 1 c. liquid and puree mix till very smooth, about 1 minute. Stir mix into remaining liquid. Season to taste. Soup can be served warm or possibly chilled. It will last in the refrigerator for up to three days and freezes well. To serve, garnish with snipped chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 6 servings | |
| Calories 71 | |
| Calories from Fat 12 | 17% |
| Total Fat 1.37g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 612mg | 26% |
| Potassium 378mg | 11% |
| Total Carbs 14.27g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.94g | 4% |
| Protein 1.6g | 3% |
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