Rosemary Sweet Potato & Carrot Soup

Screen Shot 2018-09-19 at 8.32.39 PMIt’s finally feeling like fall in Minnesota. It’s currently 63 degrees, raining & been storming off & on all day. I even see three yellow leaves on the tree across the street.
Time for all the pumpkins, apple cider & fall recipes! I created this soup last week & finally perfected it tonight so I’m happy to be sharing this healthy, yummy dish with you!
Enjoy 🙂

1 lb sweet potatoes diced (approx. 2 medium or you can purchase these pre-diced!)
1/2 lb carrot chips sliced (Just use half of a 1lb bag for easier measure)
4 celery stalks chopped
1 container 32oz no sodium added chicken (or veggie broth)
1 red onion sliced
4 garlic cloves minced
1 tbsp rosemary
1 tbsp olive oil
15oz cooked protein of choice (shredded chicken, tuna, tofu)

1.) Saute garlic and onion in olive oil in a large pot until onion is soft
2.) Add the rest of the ingredients to the pot (besides protein)
3.) Bring all ingredients to a boil then simmer, covered for 30 minutes or until sweet potatoes are soft. Stir every 10 minutes.
4.) Use a masher to crush the potatoes in the pot (this will help thicken the soup)
No masher? No problem! Just use the back of a solid spoon that you most likely are already stirring the soup with! This will take longer, but it works.
5.) Stir in your protein
6.) Done!
Because this soup is low cal, pair it with a side salad & some whole wheat crackers on top 🙂

Makes 5 servings
2 cups per serving

237 calories | 31c | 5f | 16p



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