Saturday, November 21, 2009


The ingredients that go into making this carrot sweet potato soup include some of my favorite vegetables - carrots, sweet potatoes and parsnips.   The recipe is high in fiber and low in fat.  The addition of ginger and dill at the end adds to the flavour.   I made enough soup to last the week for lunches.  Both myself and the DH enjoyed this soup and I will definitely make it again.  If you don't have sweet potato, using regular potato would be an alternative.  The soup will also taste fine if you don't have parsnips in your fridge.



1 tbsp vegetable oil
1 large onion chopped
1 clove garlic minced
2 celery stalks, chopped
8 or 9 large carrots, peeled and cut into chunks
1 large sweet potato, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
8 cups of water
4 tsp chicken bouillon powder
salt and pepper to taste
1 tbsp dried dill or 2 tbsp fresh dill
¼ to ½ tsp ground ginger
salt and pepper to taste


In a large soup pot, heat the oil and saute the onion, garlic and celery until golden.    Add the rest of the vegetables, water and bouillon.  Bring to a boil, reduce heat to simmer and cook for about 25 to 30 minutes until the vegetables are soft.   Puree the soup.  Add dill, ginger, salt and pepper.  Yields 8 to 10 servings.

No comments:

Post a Comment