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Gingered Carrot- Sweet Potato Soup


Soup start to finish 30 minutes

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Rate this recipe 4.5/5 (4 Votes)


  • 1 pound carrots peeled, thinly sliced
  • 1 large sweet potato peeled, and cut into 1/2 inch cubes
  • 3 14.5 oz cans of sodium reduced chicken broth.
  • 1 tsp ginger
  • 1/2 c sour cream (low fat) or creme fraiche
  • 2 T finely minced green onion or fresh chives
  • 1 19 oz can no salt added cannelini beans rinsed and drained


Preparation time 10mins
Cooking time 30mins


Step 1

1. In dutch oven combine carrots, potato, broth, and ginger. Bring to boil, reduce heat, simmer covered until vegies are tender (10 -12 minutes). Meanwhile in small bowl combine sour cream and onions and set aside.

2. In blender puree the vegetables with the bean. Doing so with 1/4 at a time. Remove cap on blender lid and cover with folded kitchen towel. Season with salt and pepper. Top servings with sour cream and onion.

makes 4 servings

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