A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Creamy Carrot and Sweet Potato Soup November 2, 2009

Filed under: Soup — tiffanyrose913 @ 6:37 pm

474 (Small)This was in the November issue of Cooking Light, and I knew I just had to make it.  It tasted like Autumn in a bowl of soup!  I did make some adjustments, not adding the sour cream, and swapping the half and half because I didn’t have any!

Ingredients

  • 3  tablespoons  butter, divided
  • 1  cup  chopped onion
  • 1/4  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 4 3/4  cups  cubed peeled sweet potatoes (about 1 1/2 pounds)
  • 3 1/2  cups  water
  • 3  cups  fat-free, less-sodium chicken broth
  • 3  cups  chopped carrot (about 1 pound)
  • 1/4  cup  half-and-half  – I used 2 tablespoons of cream cheese, whisked in at the end.
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  tablespoons  chopped fresh flat-leaf parsley

Preparation

1. Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 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.

2. Place immersion blender in pot and blend until smooth.  Stir in cream cheese, salt, and pepper, and  parsley.

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One Response to “Creamy Carrot and Sweet Potato Soup”

  1. Rhandi Says:

    This sounds fabulous! Yum!


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