Sweet Potato and Carrot Soup

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Rating: 5
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Serves6 ()
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Directions

  1. Thinly slice the shallots and carrots. Peel and chop the sweet potatoes.
  2. In a small skillet, heat the oil and butter on medium until butter melts. Add shallots and thyme. Cook 4 min., until shallots are golden, stirring often. Transfer to a slow cooker bowl. Add sweet potatoes, carrots, and water. Season with salt. Cover and cook on low 3–4 hours, until sweet potatoes are very tender.
  3. In a blender in batches or with immersion blender, purée soup until smooth. Stir in the vinegar. Season with salt and pepper to taste. Garnish with the parsley.
Nutrition Facts
Sweet Potato and Carrot Soup
Amount Per Serving
Calories 255 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 10mg 3%
Sodium 153mg 6%
Potassium 941mg 27%
Total Carbohydrates 47g 16%
Dietary Fiber 8g 32%
Sugars 11g
Protein 5g 10%
Vitamin A 193%
Vitamin C 16%
Vitamin D0%
Calcium 10%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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