Ginger, Carrot And Yam Soup
Servings
Prep Time
Cook Time
Ready In
Recipe: #5045
March 28, 2012
Categories: Soups/Stews, Fruit, Apple, Orange, Vegetables, Carrot, Onions, Sweet Potato/Yam, Entertaining, Fall/Autumn, Game/Sports Day, Winter, Stove Top, Heart Healthy, No Eggs, Vegan, Vegetarian more
" 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"
Ingredients
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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