Published January 31, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 6
Total Time: 60 min
Prep Time: 20 min | Cook Time: 40 min
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Serving size: |
11/4 cup soup, 1 Tbsp. sour cream |
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Calories per serving: |
190 |
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Total Fat 6.9g |
11% |
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Cholesterol 6mg |
2% |
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Sodium 755mg |
31% |
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Serving size: |
11/4 cup soup, 1 Tbsp. sour cream |
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Calories per serving: |
190 |
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% Daily Value* |
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Total Fat 6.9g |
11% |
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Saturated Fat 1.5g |
8% |
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Cholesterol 6mg |
2% |
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Sodium 755mg |
31% |
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Total Carbohydrate 30.0g |
10% |
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Dietary Fiber 4.0g |
16% |
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Protein 2.0g |
3% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1 sweet onion, chopped
- 1 rib celery, chopped
- 1 carrot, chopped
- 2 Tbsp. chopped fresh ginger
- 3 medium-size (about 2 lb.) sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 3/4 cup orange juice
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper flakes
- 1/8 tsp. ground all-spice
- 6 Tbsp. reduced-fat sour cream
- 1 Tbsp. orange zest
Step by Step:
- Heat oil in a large Dutch oven over medium heat; add onion, celery, and carrot. Cook over medium heat 8 minutes, stirring occasionally. Stir in ginger and next 6 ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer 25 to 30 minutes, or until potato is tender; let cool slightly.
- Puree in batches in a blender or food processor until smooth. Stir together sour cream and orange zest. Top each serving with 1 Tbsp. orange sour cream.
