Vegetarian

Soup Butternut, sweet potato and carrot is for Soup.

Soup Butternut, sweet potato and carrot takes 10 minutes to prepare.

Soup Butternut, sweet potato and carrot takes 30 minutes to cook.

Soup Butternut, sweet potato and carrot makes 3 servings.

The ingredients for Soup Butternut, sweet potato and carrot are:

200 g butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium carrot, peeled and cubed
1 small onion, chopped
1.5 L water (or vegetable stock)
100 ml orange juice (or cranberry juice)
1 tbs soft dark brown sugar

1/2 cup tinned butter beans, blended till smooth

Good amount of parsley or coriander, chopped
Wine vinegar or lemon juice to adjust flavour
Spices: pepper, nutmeg, chilli, paprika
salt

Here is how you make Soup Butternut, sweet potato and carrot:

Serves 3Prepare all vegetables and place into a pot with the water (or stock), add soft dark brown sugar.Bring to the boil and simmer on the lowest heat for 30 - 40 minutes ? until the carrots are very tender. Remove from the heat and add juice. Blend, add butter beans 'paste' and blend until smooth and creamy.Adjust flavours with salt, spices and vinegar (or lemon juice).Just before serving, stir in parsley and heat gently without boiling.Number of Servings: 3Recipe submitted by SparkPeople user LUCYLAKE.

The nutritional information for Soup Butternut, sweet potato and carrot is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 136.7

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 192.7 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 6.1 g
• Protein: 3.8 g

The dietary needs meet for Soup Butternut, sweet potato and carrot is Vegan