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Cream of Yam and Carrot Soup
Source: dLife

A creamy soup made with carrots and yams.

Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 5 servings
Amount Per Serving
Calories 86.8
Total Carbs 13.3 g
Dietary Fiber 2.7 g
Sugars 5.2 g
Total Fat 3.2 g
Saturated Fat 0.4 g
Unsaturated Fat 0.3 g
Potassium 125.6 mg
Protein 1.1 g
Sodium 49.0 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  extra virgin olive oil
3 each  medium garlic cloves
1 each  medium onions
4 each  medium carrots
1 each  Yams
2 each  bay leaves
1 tsp  salt
1 pinch  chopped parsley
  1. Using a large skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until onion is softened, about 5 minutes.
  2. Add remaining vegetables, bay leaves, salt and enough water to just cover vegetables.
  3. Bring mixture to a boil over medium high heat. Reduce heat, cover and simmer until the carrots are soft, about 30 minutes.
  4. Discard bay leaves.
  5. Transfer mixture to a food processor/blender and process until smooth.
  6. Adjust salt if necessary, and ladle into serving bowls. Garnish with parsley or green onions (optional).

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