Gingered Carrot-Sweet Potato Soup with Chive Cream

By á-1521

Servings Per Recipe 4,Calories 318,Protein (gm) 14,Carbohydrate (gm) 54,Fat, total (gm) 6,Cholesterol (mg) 12,Saturated fat (gm) 3,Monosaturated fat (gm) 1,Dietary Fiber, total (gm) 12

Ingredients

• 1 pound carrots, peeled and thinly sliced
• 1 large sweet potato, peeled and cut in 1/2-inch cubes
• 3 14 1/2 ounce cans reduced-sodium vegetable broth
• 1 teaspoon ground ginger
• 1/2 1/2
• cup creme fraiche or sour cream
• 2 tablespoons snipped fresh chives or sliced green onions
• 1 19 ounce can no-salt-added cannellini (white kidney) beans, rinsed and drained
• Snipped chives; ground ginger (optional)

Preparation

Step 1

1. In Dutch oven combine carrots, sweet potato, broth and ginger. Bring to boiling. Reduce heat. Simmer, covered, 10 to 12 minutes, until vegetables are tender. Cool slightly.

2. For Chive Cream, in small bowl combine creme fraiche and chives; set aside. In blender, puree vegetables with beans, one-fourth at a time, removing cap from blender lid and holding a folded kitchen towel over opening in lid. Return soup to pan and heat through. Season to taste with salt and pepper. Ladle into bowls. Top servings with Chive Cream. Sprinkle with chives and ground ginger.

3. SUGGESTED SIDE Cut flatbread in wedges, lightly sprinkle with Parmesan or Asiago cheese, then broil a few seconds, watching closely, just until bread is toasted and cheese is barely melted.

From the Test Kitchen
•Tip Change-Up:Substitute russet potatoes for the carrots and sweet potato and use ground cumin in place of the ground ginger.