Ginger, Carrot And Yam Soup

4
Servings
25m
Prep Time
30m
Cook Time
55m
Ready In


" This aromatic tasty soup is packed with riboflavin, folate and VitiminA (Betacarotine). It is very healthy. You may sub olive oil for the coconut oil but the coconut oil adds additional flavor. This recipe is from a newsprint magazine named Common Ground"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (474 g)
  • Calories 109.3
  • Total Fat - 4.6 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 0 mg
  • Sodium - 223.5 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 3.3 g
  • Sugars - 10.8 g
  • Protein - 1.9 g
  • Calcium - 49.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 46.8 mg
  • Thiamin - 0.1 mg

Step 1

Heat the coconut oil in a large saucepan, add onions and saute until they are translucent about 5 minutes

Step 2

Add all the remaining ingredients, bring to boil, lower heat ans simmer until the vegetables are tender about 30 minutes

Step 3

If you wish you may puree the soup - we like it as is.

Tips & Variations


No special items needed.

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