Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee canola oil | ||
| 1 c. chopped onions | ||
| ¼ tsp. Hy-Vee ground cinnamon | ||
| ¼ tsp. ground nutmeg, plus additional for topping | ||
| 4 ¾ c. cubed peeled sweet potatoes (about 1-1/2 pounds) | ||
| 3 c. chopped carrots (about 1 pound) | ||
| 1 (32 oz) carton Hy-Vee 33%-less-sodium chicken broth | ||
| 2 ½ c. water | ||
| ¼ c. Hy-Vee skim milk | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee freshly ground black pepper | ||
| ⅓ c. Hy-Vee plain Greek yogurt, divided |
Directions
- In a large Dutch oven, heat canola oil over medium heat. Add onions to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and 1/4 teaspoon nutmeg; cook 1 minute, stirring constantly. Add sweet potatoes, carrots, broth and water; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
- Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat with remaining soup mixture. Stir in skim milk, salt and pepper. Top each serving with about 2 teaspoons plain Greek yogurt. Sprinkle with nutmeg, if desired.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 500mg
- Total Carbohydrates: 26g
- Protein: 4g
Daily Values
0%
Vitamin A 430%
0%
Vitamin C 10%
0%
Iron 4%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Back to School 2013.