Ingredients
1 lb carrots, peeled and thinly sliced
1 large Sweet Potato, peeled and cut into 1/2 inche cubes
3 14.5 oz cans of chicken or veggie broth
1 tbsp ground ginger (more)
1 19 oz can if cannelli beans rinsed and drained.
Green onions (sour cream) as garnish
Preparation
In dutch oven combine carrots, potato, broth and ginger. Bring to boil, lower heat and simmer covered for 10 -12 minutes, until veggies are tender.
In blender, puree veggies with beans (use immersion blender). season with salt and pepper. Top with sour cream and onions.
