Rating: 4.5 stars
33 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 11
  • 5 star values: 18

For best flavor, make the soup several days in advance, and reheat over medium-low heat.

Recipe by Cooking Light November 2009

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Ellen Silverman; Styling: Toni Brogan

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

173 calories; fat 6.7g; saturated fat 4.1g; mono fat 1.5g; poly fat 0.3g; protein 3.6g; carbohydrates 25.7g; fiber 5g; cholesterol 18mg; iron 1mg; sodium 415mg; calcium 77mg.
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