Wednesday, September 7, 2011

Carrot-Sweet Potato Soup

Carrot-Sweet Potato Soup
1 ½ lbs carrots, cut into large pieces
1 lb sweet potatoes, peeled and cut into large pieces
1 small onion, quartered
3 cups chicken broth
2 cups water
1 tsp kosher salt
1 tbsp honey
1 bay leaf

Combine all ingredients in slow cooker.  Cover and cook 8 hours on low.  Remove bay leaf and puree soup in batches.  Stir in ¼ tsp ground black pepper and top with cilantro.  Makes 8 cups.
100 calories per serving, 0 total fat, 0 sat fat, 668 mg sodium, 23 g carbs, 0 chol, 3 g protein, 4 g fiber

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