Soups/gingered carrot-sweet potato soup

Serves: 4

Active Time: 30 minutes

Total Time: 30 minutes

From: Better Homes and Gardens April 2012 (http://www.bhg.com/recipe/gingered-carrot-sweet-potato-soup-with-chive-cream/

Ingredients

1 pound carrots, peeled and thinly sliced

1 large sweet potato, peeled and cut in 1/2-inch cubes

3 14 1/2 ounce cans reduced-sodium vegetable broth

1 teaspoon ground ginger

1/2 cup creme fraiche or sour cream

2 tablespoons snipped fresh chives or sliced green onions

1 19 ounce can no-salt-added cannellini (white kidney) beans, rinsed and drained

Snipped chives; ground ginger (optional)

Directions

Step 1

In Dutch oven combine carrots, sweet potato, broth and ginger. Bring to boiling. Reduce heat. Simmer, covered, 10 to 12 minutes, until vegetables are tender. Cool slightly.

Step 2

For Chive Cream, in small bowl combine creme fraiche and chives; set aside. In blender, puree vegetables with beans, one-fourth at a time, removing cap from blender lid and holding a folded kitchen towel over opening in lid. Return soup to pan and heat through. Season to taste with salt and pepper. Ladle into bowls. Top servings with Chive Cream. Sprinkle with chives and ground ginger.

Step 3 - SUGGESTED SIDE

Cut flatbread in wedges, lightly sprinkle with Parmesan or Asiago cheese, then broil a few seconds, watching closely, just until bread is toasted and cheese is barely melted.