Awesome flavor.Very quick and easy to make. Even my husband liked it and he usually doesn't like soups without meat in them.
Creamy Carrot and Sweet Potato Soup
For best flavor, make the soup several days in advance, and reheat over medium-low heat.
More From Cooking Light
- Calories: 173
- Fat: 6.7g
- Saturated fat: 4.1g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.3g
- Protein: 3.6g
- Carbohydrate: 25.7g
- Fiber: 5g
- Cholesterol: 18mg
- Iron: 1mg
- Sodium: 415mg
- Calcium: 77mg
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup reduced-fat sour cream
- 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 4 minutes or 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 half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.
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