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Sweet Potato and Carrot Soup Recipe
Posted on July 15th, 2015
Looking for a delicious Thanksgiving Day recipe that's also great for your eyes? Look no further than this mouthwatering (and easy to make) sweet potato and carrot soup. It's chock-full of beta-carotene, which some scientists believe may help slow the effects of Age-Related Macular Degeneration (AMD).
2 cups carrots (peeled and cut into cubes)
3 cups sweet potatoes or yams (peeled and cut into cubes)
4 cups whole milk
1 cup freshly squeezed orange juice
2 tbsp. frozen orange juice (concentrate)
1 tbsp. orange zest
3 tbsp. brown sugar (or honey)
1 1/2 tsp. salt
Pepper to taste
1. Put the sweet potatoes and carrots in a medium size soup pot. Cover the vegetables with water and bring them to a boil.
2. Reduce the heat and let the soup simmer for about 15 to 20 minutes or until tender.
3. Drain and cool.
4. Fill a blender half full with the boiled sweet potatoes and carrots.
5. Add milk, orange juice, zest, orange juice concentrate, brown sugar, salt and pepper.
6. Blend all ingredients together. (You will most likely need to blend the soup in multiple batches using enough milk and orange juice so your blender runs smoothly—if it is too thick, add more liquid.)
7. Reheat your soup in the pot and serve!
For additional eye health benefits, serve your soup with an almond spinach salad, which is rich in omega-3 fatty acids.