carrot-sweet-potato-soup

Carrot and Sweet Potato Soup

Melt 1 tablespoon butter in a deep pan oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown.

Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.

Place half of soup mixture in a blender. Remove center piece of blender lid to allow steam to escape; secure blender lid on blender. Place a clean towel over opening in blender lid to avoid splatters.

Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream, 3/4 teaspoon parsley, and a slice of bread.

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Recipe Rating

  • (4.5 /5)
  • (2 Rating)

Instructions

  • 1. Melt 1 tablespoon butter in a deep pan 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, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown.
  • 3. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
  • 4. Place half of soup mixture in a blender. Remove center piece of blender lid to allow steam to escape; secure blender lid on blender.
  • 5. . Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth.
  • 6. . Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper.
  • 7. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream, 3/4 teaspoon parsley, and a slice of bread

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