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Golden Glow Soup

soups & stews

1 tablespoon canola oil
1 onion; chopped
2 cups peeled chopped carrots
1 1/2 cup peeled chopped sweet potato
--or yam
2 cups orange juice
3 cups nonfat chicken broth
salt and pepper; to taste
1/4 cup low-fat sour cream
1/4 cup diced green onions

1. In large saucepan over medium heat, heat oil. Add onion and carrots; saute 3 to 4 minutes, stirring often, until glazed.

2. Add sweet potatoes, orange juice, chicken broth and salt and pepper; bring to a boil. Reduce heat; simmer 25 to 30 minutes, or until vegetables are tender.

3. In a blender, puree soup and adjust seasoning. Divide among four bowls and top each with 1 tablespoon sour cream and 1 tablespoon chopped green onion.

Per serving: About 191 cal, 12 g pro, 33g car, 5g fat, 19% cal from fat, 3 mg chol 430 mg sod, 4g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 4 servings

Preparation Time: 0:00

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