Spring is just refusing to show it’s face in Upstate NY, so this Sweet Potato and Carrot Soup is the perfect choice for today’s post. Soup is always best for comfort and soul warming made from the best ingredients and fantastic flavors. This Sweet Potato Carrot Soup is easy, delicious, nutritious, and able to cheer up the dreariest winter day. The perfect (and optional) final touch is the cream, which will soften and enrich the flavors of the soup.
Sweet Potato Carrot Soup
Yields: 4-6 servings
1 tablespoon vegetable oil or butter
2 small onions or leeks, chopped
2 cloves garlic, chopped (optional)
1 spring of fresh cilantro, chopped
½ teaspoon salt, plus more to taste
2 lbs. sweet potatoes (2 medium or one large), peeled and chopped
½ lb. carrots (3 to 4 medium), peeled and chopped
6 cups homemade chicken or vegetable broth OR 4 cups commercial broth and 2 cups water
¼ to ½ cup cream, half-and-half, or sour cream (optional)
- In a large pot over medium high heat melt butter or heat oil. Add onions or leeks, garlic, and ½ tsp. salt. Cook, stirring, until vegetables are soft, about 3 minutes.
- Add sweet potatoes, carrots, and broth (or broth and water) and cilantro. Bring to a boil. Reduce heat and simmer until all vegetables are very soft.
- Puree with an immersion blender or in batches in a blender. Taste and add salt to taste. Stir in cream, if using.
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