2 medium onions, chopped
4 tablespoons transfat-free vegetable oil margarine
1 lb sweet potatoes, peeled and thinly sliced and diced
1 lb carrots, thinly sliced or shredded
2 cups vegetable broth
1½ cups low fat milk, or soy or almond milk
2½ teaspoons powdered ginger
Salt and pepper
Saute onions in butter, add carrots, sweet potatoes and ginger. Cook for 5 minutes on medium heat until soft. Add broth and simmer about 20 minutes until vegetables are tender. Stir in milk and mix with hand blender until all ingredients are pureed. Add salt and pepper to taste. Serve hot (do not boil). Makes about 4 servings.
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