Sweet Potato-Carrot Soup with Ginger and Apple

50 minutes prep & cooking time | Serves 8

What you need:

• 2 tsp extra-virgin olive oil
• 2 medium leeks, white parts only, washed and sliced
• 3/4 lb baby carrots, cut in half
• 1 large sweet potato, peeled and coarsely chopped
• 1 Granny Smith apple, peeled and coarsely chopped
• 2 tsp peeled and minced fresh ginger root
• 4 c vegetable broth
• 1 c cold water
• 1 c orange juice
• 2 tsp grated orange zest
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• Salt and white pepper, to taste

What you do:

1. In a large, nonstick saucepan, heat oil over medium heat. Add leeks and cook, stirring, 6 to 8 minutes, or until translucent. Add carrots, sweet potatoes, apple, and ginger. Cook, stirring, for 2 minutes. Add broth, water, juice, zest, ground ginger, nutmeg, salt, and white pepper. Bring to boil over medium-high heat. Reduce heat to medium-low and cook 30 minutes, or until carrots and sweet potatoes are tender. Let cool 5 to 10 minutes.
2. Using a blender or food processor, puree half of carrot mixture with half of cooking liquid until smooth. Pour into a medium bowl. Repeat process with remaining carrot mixture and liquid. Return puree to saucepan. Stir and reheat. Ladle soup into bowls and serve immediately.

Per serving: 97 Calories, 3 g Protein, 18 g Carbohydrates, 2 g Fiber, 2 g Total fat (1 g sat, 1 g mono), 79 mg Sodium, Vitamin A, Folate, Vitamin C