This is so good. I love that it is the taste of Fall! I use sweet potatoes, cinnamon, nutmeg, and then the carrots to add even more sweetness and texture. You can make it several days in advance and really let the flavors come together. I ALWAYS have every single thing in my kitchen to make this, a dream soup for sure.
Perfect with a warm sandwich or what we seem to do, is have it with a quesadilla.
Try all my Soups!
Makes about 6-8 servings
3 tbs butter, divided
1 cup chopped onion
1/4 tsp cinnamon
1/4 tsp ground nutmeg, secret ingredient
4 3/4 cups cubed, peeled, sweet potatoes, (1 1/2 lbs)
3 1/2 cups water
3 cups vegetable broth, low sodium
3 cups carrots, chopped (1 lb)
1/4 cup half-and-half, or sub with you milk choice
1/2 tsp salt
1/4 tsp ground pepper
1/3 cup cup Greek yogurt, or reduced-fat sour cream
2 tbs flat leaf parsley, (optional)
1. Melt 1 tbs butter in a large Dutch oven over med heat. Add onion to the pan, cook 4 mins or until tender. Stir in cinnamon and nutmeg; cook 1 min. Move onion mixture to the side of the pan; add remaining 2 tbs butter to open space in the pan. Increase heat to med-high; cook 1 min until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrots, bring to a boil. Cover. reduce heat, and simmer about 35 mins or until vegetable are tender.
2. Place half the soup mixture in a blender or food processor. Blend until smooth and pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and half and salt and pepper to taste. Garnish with a dollop of sour cream/yogurt and parsley if using. Enjoy!