Ask a dietitian here.
Log in to our community to ask questions, rate articles, comment and more.
Ingredients: Makes 12 servings
2 pounds sweet potatoes, peeled and diced 2 tablespoons canola oil, divided3 ounces carrots, diced2 ounces yellow onion, diced1 tablespoon minced garlic8 cups vegetable stock¾ cup + 1 tablespoon flour1¾ cup reduced fat milk¼ cup maple syrup1½ teaspoons salt½ teaspoon ground pepper2 tablespoons minced fresh ginger1 tablespoons freshly chopped oregano
Serving size:1 Cup; Makes: 12 servings
Nutrition information:Per 1-cup serving: 145 calories, 3 g fat, 1 g saturated fat, 5 mg cholesterol, 265 mg sodium, 26 g carb, 10 g sugar, 2.5 g fiber, 3 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
A Division of Health Care Service Corporation, a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association© Copyright 2021 Health Care Service Corporation. All Rights Reserved.
Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of Texas.
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at http://access.adobe.com.