At only 185 calories per serving, this rich, healthy soup is the perfect way to warm up on a crisp autumn day
1 lb. *sweet potatoes, *peeled and cubed
1 lb. baby** carrots**
1 medium onion, chopped
1 clove garlic, peeled
3 Tbs. olive oil
4 cups reduced-sodium chicken broth, divided
1/4 cup heavy cream
Heat oven to 350°F. In large bowl, toss sweet potatoes, carrots, onions, garlic and oil. Spread vegetable mixture in single layer on baking sheet. Roast 45 min. or until vegetables are fork-tender, stirring once.
In blender, puree 1/2 vegetables and 2 cups chicken broth 30 sec. or until smooth; transfer to pot. Repeat with remaining vegetables and broth.
Cook soup in pot over medium heat 2 min. or until heated. Season with salt and pepper. Spoon soup into serving bowls; drizzle with cream.
*Active time: *15 min.
Total time: 1 hr.
Per serving: Cal. 185 Pro. 3g Carb. 20g Fiber 4g Sug. 9g
Chol. 15mg Sod. 360mg Total fat: 10g Sat. 3g Trans. 0g
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