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Three Yellow Vegetable Soup




Source of Recipe


WholeHealthMD.com, LLC. Used with permission.


Recipe Introduction


Serves 4
Three readily available, healthful vegetables combine to make a luxurious, beautifully colored soup, perfect for cool fall dinners or late spring brunches. Feel free to toast the sesame seeds in advance.
Nutrition Info
Per Serving: 269 calories, 4g total fat, 1.7g saturated fat, 1.4g monounsaturated fat, 0.5g polyunsaturated fat, 4.9g dietary fiber, 9g protein, 52g carbohydrate, 9mg cholesterol, 238mg sodium
Good source of: calcium, potassium, beta-carotene, vitamin C


Recipe Link: http://www.wholefoodsmarket.com/recipes/wh_yellowveg.html

List of Ingredients




* 1 large sweet potato (12 oz), peeled and cut into chunks
* 3/4 pound carrots, cut into chunks
* 3/4 pound seeded butternut squash, peeled and cut into chunks
* 2 tsp sesame seeds
* 1/2 cup frozen orange juice concentrate
* 2 cups [vegan] milk
* 1/4 tsp salt
* 1/4 tsp pepper
* 3 TB [vegan] sour cream
* 2 TB minced chives, for garnish


Recipe



Prep Time: 45 minutes

1. Place sweet potato, carrots and squash in a vegetable steamer. Cover and steam until tender, about 12 minutes.
2. Meanwhile, in a small ungreased skillet, toast sesame seeds over medium heat, 3 to 5 minutes.
3. Place cooked vegetables and orange juice concentrate in food processor or blender and process to a smooth puree.
4. Transfer puree to a saucepan, add milk, salt and pepper, and simmer over low heat until heated through.
5. Ladle soup into 4 shallow bowls. Top with a dollop of sour cream and a sprinkling of toasted sesame seeds and chives.
Note: [] = my vegan modifications
DeniseC