Sweet Potato-Carrot Soup
|Onion||1 , thinly sliced|
|Non fat chicken broth/Vegetable broth||6 Cup (96 tbs)|
|Thinly sliced carrots||3 Cup (48 tbs)|
|Sliced sweet potatoes||3 Cup (48 tbs)|
|Plain non fat yogurt||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
Place onion, carrots, sweet potatoes, ginger, and broth in a heavy soup pot.
Cover and bring to a boil.
Reduce heat and simmer for 20 minutes or until carrots and sweet potatoes are tender.
Strain the soup, reserving both the solids and the liquid.
Place the solids in a food processor or blender and puree for 2 minutes.
Combine puree with reserved liquid, yogurt, and white pepper.
Chill for 4 hours.