Directions:
- 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.
- Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces. In large saucepan 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 2 cups at a time in a food processor (Be careful not to burn yourself or over heat processor with hot soup). Add sherry and half-and-half; heat through (do Not allow to boil).
- Season to taste with salt and ground black pepper. Top with remaining caramelized onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.77 Kcal (958 kJ) | ||
| Calories from fat | 53.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 9% | |
|---|---|---|---|
| Cholesterol | 11.06mg | 4% | |
| Sodium | 219.88mg | 9% | |
| Potassium | 385.59mg | 8% | |
| Total Carbs | 20.88g | 7% | |
| Sugars | 7.09g | 28% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 5.88g | 12% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.1mg | 1% | |
| Calcium | 50.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 95.44 Kcal (400 kJ) | ||
| Calories from fat | 22.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 9% | |
|---|---|---|---|
| Cholesterol | 4.61mg | 4% | |
| Sodium | 91.74mg | 9% | |
| Potassium | 160.87mg | 8% | |
| Total Carbs | 8.71g | 7% | |
| Sugars | 2.96g | 28% | |
| Dietary Fiber | 0.97g | 9% | |
| Protein | 2.45g | 12% | |
| Vitamin C | 2.2mg | 9% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.1mg | 1% | |
| Calcium | 21.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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