Winter time comfort soup...

SWEET POTATO, GINGER AND CARROT SOUP

12 oz. baby carrots - 140 calories

20 oz sweet potato - 580 calories

4 large cloves garlic

½ onion – 1 cup chopped – 70 calories

1 tbsp. margarine or light butter - 50 calories

4 c. chicken broth (low sodium) - 40 calories

2 cans vegetable broth - 20 calories

¼ c. smooth peanut butter - 380 calories

2 tbsp. ground ginger or fresh grated ginger

2 tsp. red pepper flakes (more if you like it spicier)

1 tsp. cumin

1280 calories total

In Dutch oven cook garlic, onion and butter for about 5 minutes. Then add broth, whole baby carrots and sweet potatoes cut into 1 inch cubes. Cook until tender, about 10 minutes on med. high. Add spices. Put into blender, or use hand blender to puree soup. You might have to put this into smaller batches. Once blended to desired consistency, whisk in peanut butter.

Makes 12 - 1 cup servings. 107 calories per cup

This was my dinner. 1 cup of Sweet Potato, Ginger and Carrot Soup, 3 servings of brussel sprouts with 1 and a half pieces of center cut bacon and 1 low fat corn bread muffin. Total dinner: 420 calories.