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Recipe Summary

prep:
30 mins
cook:
50 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For caramelized onions, in a large skillet heat oil over medium heat. Add sliced onion, sugar, and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice. Add ginger. Cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally. Divide in half.

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Instructions Checklist
  • Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces. In large saucepan or Dutch oven combine broth, carrots, and sweet potato. Bring to boiling; reduce heat. Simmer, covered, 40 minutes or until vegetables are very tender. Add half of the caramelized onions. Puree until nearly smooth with handheld blender or process 2 cups at a time in a food processor. Add cream; heat through. Season to taste with salt and ground black pepper. Top with remaining caramelized onions. Makes 12 (3/4-cup) side-dish servings.

Nutrition Facts

105 calories; total fat 5g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 9mg; sodium 524mg; potassium 256mg; carbohydrates 13g; fiber 2g; sugar 7g; protein 2g; vitamin a 8212IU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 16mcg; vitamin b12mcg; calcium 50mg; ironmg.

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