Low Fat Carrot and Sweet Potato Soup

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

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

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