Carrot and Sweet Potato Soup

Name: Carrot and Sweet Potato Soup
Yield: Yield: 10 servings.
Ingredients: 2 cloves garlic; 1 to 2 Tbsp honey (or to taste); 1 to 2 Tbsp lemon juice (or to taste); 2 Tbsp fresh dill; 2 Tbsp fresh basil; freshly ground black pepper to taste; 2 tsp salt (or to taste); 8 cups water or vegetable broth; 8 cups water or vegetable broth; 1 medium potato; 2 medium sweet potatoes; 1½ lb (750 g) carrots, cut in chunks (4 cups); 1 Tbsp olive oil; 1 or 2 stalks celery, cut in chunks; 1 large onion, cut in chunks; 1 slice fresh ginger, peeled (about 1 Tbsp)

Preparation info

Yield:
10
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This easy, nutritious soup is packed with beta-carotene. You can use a combination of carrots and squash for a tasty variation.

Ingredients

2 cloves garlic
1 slice fresh ginger, peeled (about 1 Tbsp

Gluten-free
Soup
Vegetarian

Method

Steel Blade: Drop garlic and ginger through feed tube while machine is running; process until minced. (Use mini-bowl and mini-blade if available.) Set aside. Process onion and celery with quick on/off pulses, until coarsely chopped.

Heat oil in large soup pot. Sauté onion and celery for 6 or 7 minutes, until tender, stirring occasionally. Add a little water if vegetables begin to