|Sweet Potato Bisque|
4 tablespoons unsalted butter
1 cup onion, diced
2 celery stalks, diced
4 medium carrots, peeled and grated
1/2 teaspoon garlic, minced
6 medium sweet potatoes, peeled and grated
3/4 teaspoon ground ginger
1/2 teaspoon curry powder
8 cups low-sodium vegetable broth
1/2 teaspoon salt
1. In a large soup pot, melt butter over medium heat. Add onion, celery, and carrots, and sauté until crisp tender. Stir in garlic, and sauté 1 minute. Add potato, ginger, and curry powder, and cook 2 minutes.
2. Add broth and bring to a boil. Cover, reduce heat, and simmer 15 – 25 minutes or until vegetables are tender, then stir in salt.
3. Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
4. Ladle into soup bowls to serve.
Serving Size: 1/8 of recipe
Nutrition Information per Serving: 241 calories, 7 grams total fat, 3.8 grams of saturated fat, 40 grams carbohydrate, 7 grams fiber, 4.9 grams protein, 693 milligrams sodium, 945 milligrams potassium, 14 grams sugar
Recipe adapted from: https://cookeatshare.com/recipes/sweet-potato-bisque-768006