Recipe: Sweet Potato and Carrot Soup

creamy-sweet-potato-and-carrot-soup

Recipe: Sweet Potato and Carrot Soup

Prep time: 

Cook time: 

Total time: 

Serves: 52 ounces

Ingredients
  • 3 Tablespoons butter, divided
  • 1 small onion, about (3/4 cup), chopped
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 large sweet potato, peeled and cubed (about ¾ pound)
  • 1 ¾ cup water
  • 14.5 oz can chicken broth
  • 1 cup carrots, chopped
  • 2 Tablespoons half and half
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 Tablespoon parsley
Instructions
  1. Melt 1 tablespoon butter in a stockpot over medium heat. Add onion to pan; cook until tender, stirring occasionally.
  2. Stir in cinnamon and nutmeg.
  3. Add remaining butter to the pan. Increase heat to medium-high. Cook for 1 minute or until butter begins to brown.
  4. Add sweet potatoes, water, chicken broth, and carrots. Bring to a boil.
  5. Cover, reduce heat, and simmer for 35 minutes or until vegetables are tender.
  6. Place soup mix in a blender. Remove center piece of blender lid; secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Pour into a large bowl.
  7. Stir in half-and-half, salt, and pepper.
  8. Pour into bowls. Sprinkle with parsley.

 

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