Asian Carrot and Sweet Potato Soup
This healthy soup has an Asian flair with ginger and sesame oil. It is great as a summer soup too!
Notes
If you like this recipe, you'll love these other 14 Impossibly Easy Soup Recipes for Fall.
Preparation Time10 min
Cooking Time30 min
Ingredients
- 1 1/2 teaspoon Oriental sesame oil
- 10 large green onions, sliced
- 1 large sweet potato, peeled, chopped
- 1 pound carrots, peeled, sliced
- 2 cans (14 1/2 ounces each) vegetable broth, or 3 1/2 cups homemade broth
- 1 1/2 cup water
- 1 to 1 1/2-inch-square fresh ginger, peeled
- Salt
- For garnish, snipped fresh chives
Instructions
- Heat oil in 3-quart saucepan over medium-high heat. When hot, add onion.
- Cook until softened, about 3 minutes, stirring often. Add sweet potato, carrots, vegetable broth and water. Heat to a boil.
- Simmer, covered, until vegetables are very soft, about 25 minutes. Strain solids from liquid, reserving broth.
- Puree solids with ginger in blender or food processor. Add 1 cup liquid and puree mixture until very smooth, about 1 minute.
- Stir mixture into remaining liquid. Season to taste. Soup can be served hot or chilled. It will last in the refrigerator for up to three days and freezes well. To serve, garnish with snipped chives.
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