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!


  • 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.


One Response to “Creamy Carrot and Sweet Potato Soup”

  1. Rhandi Says:

    This sounds fabulous! Yum!

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