Potato carrot ginger winter soup - HealthyLife

For a cold winter everyone needs something hot for the dinner. Here is a soup recipe that is popular amongst gluten-free food lovers. Kids will love this too. Try Sweet potato-ginger-carrot soup this winter. It is delicious and can be stored for 2-4 days. The taste gets better after a day or two!

Sweet potato diet is also good for weight watchers. It contains vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. And they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.Carrots are highly nutritious and contain beta-carotene needed for tired eyes. They are also good source of fibers that helps in easy digestion.

Sweet potato-ginger-carrot soup recipe for serving 6 people. Calories/ cup approximately 89

Ingredients:

• 3 cups water
• 3 cups peeled, diced sweet potato
• 1/2 cup carrots
• 1/4 cup cut peeled fresh ginger
• 1 small sweet onion, diced fine
• 10-12 black pepper
• 1 tsp cumin seeds
• 1 tablespoons sugar
• Salt as required

Preparation:

• In a large pan add little oil of your choice, heat and add sweet potato, carrots, ginger, onion, cumin seeds and pepper and fry for few minutes (till pepper cracks)
• In a container bring water to boil.
• Transfer the fried contents from ingredients to water and cover the lid.
• Reduce heat and simmer for about 30 minutes.
• Take half of the sweet potato & carrot from the water, cool it and blend it until it turns smooth.
• Add blended sweet potato back to the container.
• Cook for few more minutes.
• If you feel soup is thick, add little more water.
• If you want little richness in the soup, then you can 1/4 cup coconut milk to soup while boiling.
• Fry few cut onions and on top of the soup.
• Serve soup hot with bread rolls or crackers.

Reference: http://www.care2.com/
Recipe: WerIndia.com