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!
- 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
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.