Carrot And Sweet Potato Soup [Bulkbites.com]

• Servings: 1
• Time: 20 minutes

Have you ever thought to make a soup with sweet potato? Intrigue – try this hearty soup well enough for you winter late night snack. It is a vegetarian soup that is easy to make gluten free and low fat soup. Sweet potato is a good source of vitamin C & B complex and good carbs. Carrots known for its vegan nutrients, loaded with vitamin A. both the ingredients mix well to make a fulfilling rich soup that is a treat for the eyes. I think this soup is a good way to add these two wonderful ingredients into my diet. This soup is also good for the people who want to lose some weight.

Nutrition

• calories: 426
• protein: 21
• carbs: 86
• fat: 1
• saturated fat: 0.41
• polyunsaturated fat: 0.51
• monounsaturated fat: 0.13
• cholesterol: 0
• sodium: 1453
• potassium: 1524
• dietary fiber: 16.71
• sugars: 8.19
• vitamin a: 933
• vitamin c: 13
• calcium: 234
• iron: 9
• magnesium: 0
• complex carbs: 61.1
• other fats: -0.05

Ingredients

• 1 small, large, medium Sweet potato, raw
• 1 cup grated Carrots, raw
• 1 cup Beans, white, mature seeds, cooked, boiled, with salt
• 1 dash Salt, table
• 1 tbsp, ground Spices, pepper, black
• 1 tbsp Spices, ginger, ground
• 1 wedge yields Lemon juice, raw
• 1 cup SWANSON BROTH, Vegetable Broth
• 1 tbsp Parsley, fresh

Instructions

• Peel and cut the sweet potatoes and carrots in small pieces.
• In a deep pan, add white bean, vegetables, ginger and vegetable stock.
• Boil and simmer until vegetables and beans are cooked properly.
• Remove from the heat and let it cool.
• Puree the cooked vegetables in the blender.
• Add lemon juice salt and black pepper.
• Reheat the soup and sprinkle fresh parsley, serve hot.