- 1 medium sweet potato
- 1 tablespoon extra-virgin olive oil
- 1 onion, diced
- 4 medium carrots, peeled and sliced into 1/2″ pieces
- 1 (15 ounce) can Great Northern Beans
- 1 cup vegetable juice, optional tomato juice
- 2 1/2 cups vegetable broth
- 1 cup canned lite coconut milk
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 1 teaspoon freshly grated ginger
Directions
Preheat oven to 400 degrees. Wrap sweet potato in foil, place on an oven safe pan and bake until tender, approximately 1 hour. Allow to cool slightly before peeling.
In a medium skillet, add oil and sauté onion over medium-low heat until tender, approximately 5 minutes. Add onion, sweet potato, and all other ingredients to the slow cooker, stir to combine. Cover and cook on low 6-8 hours, or high 3-4 hours.
Stovetop version: Follow the instructions above except add ingredients to a heavy pot, bring to a boil over medium-high heat, reduce heat to a simmer and cook until carrots are tender, approximately two hours. Add additional broth or water for a thinner soup consistency.
Nutrition Facts
Yields: 8 servings
Serving Size: 1 cup
Calories: 267
Total Fat: 5 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 433 mg
Carbohydrates: 49 g
Dietary Fiber: 11 g
Sugars: 10 g
Protein: 8 g
SmartPoints value : 9
