Creamy Carrot and Sweet Potato Soup
Adapted From Cooking Light Magazine
This soup is easy to make and soooo satisfying, almost tastes like dessert.
Perfect for the holidays. Make it ahead and freeze , just add the half and half and/or sour cream after you reheat.
Ingredients:
3 tablespoons butter, divided
1 cup chopped onion
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
4 ¾ cups cubed peeled sweet potatoes (about 1 ½ pounds)
3 ½ cups water
3 cups vegetable or chicken broth
3 cups chopped carrot (about 1 pound)
¼ cup half and half, (optional)
½ teaspoon salt
¼ teaspoon freshly ground pepper
1/3 cup sour cream (optional)
2 tablespoons chopped fresh flat-leaf parsley
Directions:
1. Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender , stirring occasionally.
2. Stir in cinnamon and nutmeg; cook 1 minute.
3. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan.
4. Increase heat to medium-high; cook 1 minute or until butter begins to brown.
5. Add sweet potatoes, 3 ½ cups water, broth, and carrot, bring to boil.
6. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
7. Blend with an immersion blender. A great tool for soup, consider purchasing one if you don’t have one.
8. If you don’t have an immersion blender….place half of soup mixture in a blender.
9. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
10. Place clean towel over opening in blender lid ( to avoid splatters)
11. Blend until smooth. Pour into large bowl.
12. Repeat procedure with remain in soup mixture.
13. Stir in half and half, salt and pepper.
14. Ladle about I cup soup into bowl. Top with 2 teaspoons sour cream, if desired and parsley.
Yield 8 servings.
Calories: 173; Fat: 6.7g; cholesterol: 18mg; calcium: 77mg; carbohydrate 25.7g; sodium: 415 mg; protein: 3.6g; fiber: 5g; iron: 1mg
