Carrot and Sweet Potato Soup

beautyqueen1979

This was made because I had carrots and sweet potatoes that needed used before they went bad!
1. It's yummy!
2. It's dead simple!
3. It has less than 100 calories per bowl!:drinker:

This is what I have built into 'my recipe' and a breakdown of one serving at the bottom. I hope it is reasonably accurate, used some standard MFP entries.

Serves 4 - 300ml each (that's my bowl size, and it does four bowls!)
(edit: I had this all nicely spaced out but doesn't show it up on boards, sorry it's all squashed!)
Ingredients Calories Carbs Fat Protein Sodium Sugar
Oxo - Chicken Stock Cube, 1 cube 17 3 0 1 0 0
Generic - Table Salt, 0.25 teaspoon 0 0 0 0 581 0
Spices - Pepper, black, 0.5 tsp 3 1 0 0 0 0
Spices - Paprika, 1 tsp 6 1 0 0 1 0
Sweet potato 2 med. (boiled, no skin) 230 54 0 4 82 17
Carrots - 4 small (boiled) 64 15 0 1 107 6
Tesco - Semi Skimmed Milk, 30 ml 15 1 1 1 0 1
Red Onion - Raw, 0.25 onion 11 3 0 0 1 1
Tesco - Olive Oil, 5 g 45 0 5 0 0 0

Per Serving: 98 20 2 2 193 6


Finely chop your carrots and sweet potato. Add a little olive oil (or alternative) in pot, add your chopped red onion and stir til translucent. Then add about 1litre of prepared stock to the pot (I use boiled water from kettle so it's already hot - pan may spit back at you!) and throw in your carrots and sweet potato. Bring to boil and leave to simmer until the veg is soft. I then drain the stock into another pot, blitz the soft veg (in a mixer or with handheld mixer) and add the puree back to the original pot. Then add your stock again and mix well. Add a little salt and pepper (to taste) and about 1/2 teaspoon of paprika, then let the soup heat up again. I always add a bit of milk just before serving to make it less watery and more creamy
Then serve - YUM!

Hope that is clear, I'm rubbish at explaining instructions :laugh:

jrich1

This sounds good!