From the book, True You. get this book >
this tasty fall soup is fill with Beta-carotene, Vitamin A, and Vitamin C
recipe by chef andre
1 small onion, chopped
1 tbsp vegetable oil
5 medium carrots, chopped
1 small yam, peeled and chopped
4 cups vegetable stock
3 sprigs of rosemary
2 tbsp lemon juice
Salt and ground pepper
Soften onions in a large pan with oil. Add the chopped carrots, yam, stock, whole springs of rosemary and juice.
Bring to boil, cover and cook for 20 minutes.
When carrots and yam are very tender remove rosemary, puree the soup in a blender or food processor, (you may need to do this in halves) return soup to pan and season to taste.
Heat through again, sever with a wonderful warm whole-grain bread.
|Serving Size 105 g|
|Amount Per Serving|
Calories from Fat
% Daily Value*
|Nutrition Grade A-|
|* Based on a 2000 calorie diet|