Updated on:
October 15, 2012
Nutrition Information (per serving)
calories
60
protein
1 g
sodium
318 mg
carbohydrates
13 g
fat
Trace
fiber
1 g
cholesterol
0 mg
Servings
4 (¾ cup ea.)
Ingredients
3 Tbsp diced onions
½ tsp olive oil
1 Tbsp maple syrup
½ tsp honey
1 Tbsp peeled and minced fresh ginger
1 cup peeled and chopped carrots, about 6 oz
3 cups Vegetable Stock
¼ cup peeled and diced sweet potato
1 tsp salt
¼ tsp black pepper
¼ tsp dried thyme
¼ tsp minced fresh garlic
Instructions
- In a medium saucepan, sauté onions in olive oil over low heat, until onions are translucent. Add syrup, honey and ginger. Cook until onions begin to turn golden brown, about 10 minutes.
- Add the remaining ingredients. Cover and simmer for 10 minutes, or until carrots and potato are soft.
- Cool slightly, transfer mixture to a blender container and puree until smooth.
- If desired, pour soup into a saucepan and warm over medium heat before serving.
