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Title:Sweet Potato, Carrot and Ginger Soup
Yield:6 servings
Category:Diabetic, Australian, Soups/stews
Submitted By:Mary Hall
Rating:
(4 ratings)


Low GI

Sweet Potato, Carrot and Ginger Soup

1 kg Sweet Potato, peeled and cut into large pieces
1 kg Carrots, peeled and cut into large pieces
1 large Brown Onion (approx. 200g), peeled and quartered
2 cloves Garlic, peeled and coarsely chopped
4 cups (1 litre) Chicken Stock
1 stalk Lemongrass, cut into 3 pieces
200ml Low Fat (lite) Coconut Cream
200ml Water
1x2cm piece fresh Ginger, peeled and finely chopped
Salt and freshly ground black Pepper
Coriander leaves

1. Place the prepared sweet potato, carrots, onion and garlic into a large saucepan or stockpot.
2. Add the chicken stock and lemongrass pieces and simmer till the vegetables are soft. Remove the lemongrass pieces, add the coconut cream, water and chopped ginger, and cook for a further 5 minutes.
3. Puree the soup till smooth, season to taste with salt and pepper and garnish with coriander leaves. Serve hot with slices of Burgen (TM) Oatbran bread.

Preparation Time : 10 minutes
Cooking Time : 25 minutes
KJ/Cal 823/196; Protein 5g; Fat 5g; Carbohydrate 33g; Fibre 9g.


Written by Lorenda
It's delicous, made it twice, I tryed it with sour cream.




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