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
Melt 1 tablespoon butter in a stockpot over medium heat. Add onion to pan; cook until tender, stirring occasionally.
Stir in cinnamon and nutmeg.
Add remaining butter to the pan. Increase heat to medium-high. Cook for 1 minute or until butter begins to brown.
Add sweet potatoes, water, chicken broth, and carrots. Bring to a boil.
Cover, reduce heat, and simmer for 35 minutes or until vegetables are tender.
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.
Stir in half-and-half, salt, and pepper.
Pour into bowls. Sprinkle with parsley.
Recipe by Journey To Complete Wellness at https://journeytocompletewellness.com/2016/11/10/recipe-sweet-potato-and-carrot-soup/