“Pumpkin” Carrot Soup
There’s no pumpkin in this soup.
just a bunch of fiber, protein, & good fat!
I came up with this recipe while attempting to make split pea soup. Half way through cooking I discovered that I did not have split peas like I thought I did! So, I adapted it to be more of a sweet potato veggie soup.
When I was all done, it tasted great! BUT I knew Kyle would not be happy to hear that I expect him to eat Sweet Potato soup, so I took a note from my mother-in-law and decided to call it “Pumpkin Carrot Soup.” We’ll see how this goes over. =)
[When Kyle was younger, he hated tomatoes. So, his mom told him that tomato soup was Pumpkin soup so that he would eat it. It worked.]
1/2 T. olive oil
6 cups reduced sodium chicken broth
approx. 2 c. carrot, chopped (I used 3 large carrots)
aprox. 2 c. celery, chopped
3 medium garlic cloves
5 small onions (mine were btw a golf ball & baseball size)
2 sweet potatoes, diced into cubes
1/8 t. dried red pepper (ground or flakes)
1/8 t. dried thyme
1 heaping t. sugar
1/4 c. ideal natural sweetener
1 can pinto beans, rinsed
1/2 cup sour cream
Put all veggies into food processor, process until minced finely. Heat olive oil in a large stock pot or dutch oven, add veggies to pot. Cook over medium heat until onions & garlic are translucent. Add sugar & sweetener, especially if your carrots are a little bitter like mine were. (It also enhances the natural sweetness of the potato). Add spices. Add potato and broth. Simmer for 2 1/2 hours, or until potato can be mushed easily with your cooking utencil. Reduce heat to low. Lastly, add beans & sour cream, let them heat through.
(You might want to let the soup cool a bit) In batches, add soup mixture to your blender and blend until smooth. When done blending each batch, pour the puree into storage containers. Voila! I think it should taste great with grilled cheese! (Or croutons & cheese!)
I’m not sure how many cups it yielded, but when I divided the ingredients by 8 servings in my recipe nutrition calculator, here’s what I got (below). I’m sure this is equal to at least a cup for each serving.
WW Points: 2 points!