The natural sweetness of this low fat carrot and sweet potato soup is complemented by the spiciness of curry powder and cumin. Full of beta-carotene and a good source of fiber, this is a wonderfully nutritious beginning to a meal or a perfect lunch. Enjoy with whole grain bread or crackers.
Cook Time: 30 minutes
Total Time: 30 minutes
Ingredients:
- 2 tsp olive oil
- 1 small onion, finely chopped
- 2 tsp cumin
- 2 tbsp curry powder
- 1 pound bag of baby carrots
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 3 1/2 cups fat-free, low sodium chicken or vegetable broth
Preparation:
Heat oil in a large Dutch oven and saute onion until softened. Stir in cumin and curry powder and cook for 1 minute. Add carrots, sweet potatoes and chicken broth. Bring to a boil, then cover and simmer until vegetables are tender, about 20 minutes.
When cool, transfer vegetables to a blender and blend until smooth, working in batches. Return to Dutch oven to reheat.
Serves 6
Per Serving: Calories 146, Calories from Fat 21, Total Fat 2.3g (sat 0.3g), Cholesterol 0mg, Sodium 73mg, Carbohydrate 28.4g, Fiber 4.6g, Protein 2.9g
