Sweet Potato Carrot Ginger Soup

  • SERVING SIZE   182 g   ( NA ) 
  • 2 Tbp olive oil
  • ⅓ cup onions, diced
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 Tbp ginger root, minced
  • 2 Tbp Mirin Sweet Rice Seasoning
  • 1 Tbp rice vinegar
  • 305 g large sweet potatoes, peeled and diced
  • 3½ cup vegetable broth
  • 1 Tbp Cambrooke Chicken Consommé, dry
  • 3 Tbp coconut aminos, dry
  • 1 tsp (1mg) orange zest
  • ¼ cup (7mg) orange juice
  • In a large saucepan, add the olive oil and heat over medium heat. Once the oil is ready, add the onions. Sauté until translucent, about 2 minutes. Add the diced carrots and sauté for three minutes. Now add the garlic and ginger and sauté for another two minutes. Make sure to stir constantly to prevent burning the garlic and ginger.
  • Add the mirin, rice vinegar, and sweet potatoes. Stir and cook for another three minutes. Add the vegetable broth, consommé seasoning, and coconut aminos. Bring to a simmer and cook until the carrots and sweet potatoes are fork tender. This should take about 30 to 40 minutes.
  • Remove pan from heat. Using an immersion blender, standard blender, or food processor, puree the soup until smooth. Return soup to pan. Add the orange juice and orange zest. Stir well. Season with salt and pepper as needed. Serve immediately.

  • Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator.
Per Recipe Per Serving
Protein, g 10 1.2
Calories 795 100
Nutrition Facts Panel