Appetizers / Soups / Salads

Sweet Potato, Carrot and Beet Soup is for Lunch.

Sweet Potato, Carrot and Beet Soup takes 15 minutes to prepare.

Sweet Potato, Carrot and Beet Soup takes 90 minutes to cook.

Sweet Potato, Carrot and Beet Soup makes 6 servings.

The ingredients for Sweet Potato, Carrot and Beet Soup are:

Butter, salted, 6 tbsp
Onions, raw, 1 medium, chopped
Beets, medium, chopped
Carrots, raw, 3 cup, chopped
Baked Potato, large, chopped
Chicken Broth, 4 cup (8 fl oz)
Filtered Water, 1 cup (8 fl oz)
Ginger, ground, 1/2 teaspoon
Cinnamon, ground, 1/2 teaspoon
Sea Salt, 1 teaspoon

Here is how you make Sweet Potato, Carrot and Beet Soup:

Peel and cut beet, sweet potato, and carrots. Place on baking pan in a single layer and drizzle walnut oil on the vegetables. At 400 degrees, bake the vegies for 40 minutes.In large sauce pan, add butter and melt. Add chopped onion, saute for 5 minutes. Add baked vegies. Sautee for 5 minutes. Add broth, water, and spices. Bring to boil. Reduce to simmering and cook for 20 minutes. Pull from heat and let cool slightly. Put in blender to smooth soup out. Serving Size:?6

The nutritional information for Sweet Potato, Carrot and Beet Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 203.1

• Total Fat: 14.3 g
• Cholesterol: 34.3 mg
• Sodium: 792.4 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 3.1 g
• Protein: 2.5 g

The dietary needs meet for Sweet Potato, Carrot and Beet Soup is Gluten Free