October Harvest Soup

October 14th, 2016
Prep: Prep: 20 minutes | Cook: Cook time: 30 minutes | Servings: Makes: 8 Servings
Ingredients
  • 4 cups reduced sodium chicken broth*
  • 2 cups water
  • 1 tablespoon olive oil
  • 3 large Carrots, peeled and chopped
  • 2 medium Sweet Potatoes, peeled and chopped
  • 1 Orange Bell Pepper, minced
  • 1/2 cup minced onion
  • 1 garlic clove
  • 1 teaspoon fresh grated ginger
  • Salt & Pepper to taste
  • Toasted Pepitas
  • 1 Green onion, chopped
Instructions
  1. Heat oil in a Dutch oven over medium heat, add onion and bell pepper. Cook stirring occasionally until softened about 5 minutes. Add garlic and ginger; cook an additional minute.
  2. Stir in carrots and sweet potato; add broth and water bring to a boil; reduce heat to a simmer, cook for about 25 minutes.