Sweet Potato and Carrot Ginger Spice Soup

Carrots and sweet potatoes are packed with Vitamin A (in the form of beta-carotene) and are also a rich source of Vitamin C. Both beta-carotene and Vitamin C are powerful antioxidants, the stuff that protects cells from free radicals which can damage healthy cells. Additionally, they serve as an excellent source complex carbohydrates. Pureed with ginger, and you have a delicious soup!

This recipe can be made non-fat by cooking the onion and ginger in the broth. As is, it's very low fat and full of healthy goodness.

1 Tbsp olive oil
1/2 red onion
1 square inch ginger, finely chopped
2 carrots, peeled and chopped
1 sweet potato, peeled and chopped
2 cups vegetable broth
1 cup skim milk
dash cayenne pepper (optional)

Heat oil in a pot, add red onion and ginger. Cook until the onions are clear. Add the vegetable stock, sweet potato, and carrots. Bring to a boil, then simmer and cook until potatoes and carrots are soft.

Puree the mixture with a blender, then return to heat. Add milk until soup is at desired consistency. Heat thoroughly. Add cayenne pepper to taste.

Serves 4.

Calories: 120
Fat: 4g
Protein: 4g
Carbs: 16g
Fiber: 3g