This soup is low in calories, easy to make and nutritious. Carrot, ginger and sweet potato soup can be made any season of the year. The addition of beans provides extra protein, so just add crusty bread or cheesy toast for a hearty vegetarian meal.
7 cups of vegetable broth
1 pound of carrots, peeled and sliced
1 large sweet potato, peeled and cubed
1 teaspoon of ground ginger
1 can (15 ounces) of cannellini beans, rinsed and drained
½ cup of sour cream
2 tablespoons of fresh chives
Salt and black pepper to taste
In a large, heavy-bottomed pan, place broth, carrots, sweet potato and ginger.
Bring to a boil and simmer for about 12 to 15 minutes. Add the rinsed and drained beans, and set aside to cool a little bit.
In small batches, blend soup in the blender until smooth. Be very careful not to burn yourself during this step.
Serve with a dollop of sour cream and sprinkle with fresh chives.
This soup freezes well and can be frozen in an airtight container for up to 3 months. When ready to serve, just defrost in the microwave or on the stove top, and serve with sour cream and chives.
Prep time 15 minutes
Cook time 15 minutes
Recipe inspired by a recipe found in Skinny One-Pan Recipes magazine from 2017.
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