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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cream of Yam and Carrot Soup

Source: dLife

A creamy soup made with carrots and yams.

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 3.2 Fat, 1.3 Vegetables, 0.3 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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Servings

Ingredients

1.0
1 tbsp extra virgin olive oil 3.0
3 each medium garlic cloves 1.0
1 each medium onions 4.0
4 each medium carrots 1.0
1 each Yams 2.0
2 each bay leaves 1.0
1 tsp salt 1.0
1 pinch chopped parsley

Directions

Using a large skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until onion is softened, about 5 minutes.
Add remaining vegetables, bay leaves, salt and enough water to just cover vegetables.
Bring mixture to a boil over medium high heat. Reduce heat, cover and simmer until the carrots are soft, about 30 minutes.
Discard bay leaves.
Transfer mixture to a food processor/blender and process until smooth.
Adjust salt if necessary, and ladle into serving bowls. Garnish with parsley or green onions (optional).