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Asian Carrot Soup

 
Asian Carrot Soup
27

Asian Carrot Soup recipe

Yield

8

servings

Prep

25

min

Cook

35

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

1 ½ teaspoons sesame oil
10 large scallions, spring or green onions
sliced
1 large sweet potatoes, or yams
peeled, chopped
1 pound carrots
peeled, sliced
29 ounces vegetable stock
1 ½ cups water
1 inch ginger
fresh, peeled
*
1 x salt
*

Directions

Heat oil in 3-quart saucepan over medium-high heat. When hot, add onion.

Cook until softened, about 3 minutes, stirring often.

Add sweet potato, carrots, vegetable broth and water. Heat to a boil.

Simmer, covered, until vegetables are very soft, about 25 minutes.

Strain solids from liquid, reserving broth. Purée solids with ginger in blender or food processor.

Add 1 cup liquid and purée mixture until very smooth, about 1 minute.

Stir mixture into remaining liquid. Season to taste. Soup can be served hot or chilled.

It will last in the refrigerator for up to three days and freezes well.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 12216% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 112mg 5%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 25%
Sugars g
Protein 6g
Vitamin A 567% Vitamin C 45%
Calcium 12% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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