Photo: Ellen Silverman; Styling: Toni Brogan
Yield
8 servings

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

How to Make It

Step 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.

Step 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.

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.

Ratings & Reviews

rmiller2's Review

1cookfromBrea
December 28, 2013
This was delicious!! Doesn't need all the salt!

Lucinda17's Review

jndgregory
November 28, 2013
This was great! Made this for Thanksgiving. Will make this again in the near future.

Brem0202's Review

aahartman01
November 03, 2013
Perfect for a cool fall day! I used my Vitamix to blend it all together and let it sit in my refrigerator for a day before tasting it. It was worth the wait! Creamy and full of flavor!

squirrelnut's Review

squirrelnut
September 24, 2013
I found this tasty but much too watery. I'd change it to add 4 cups chicken stock, 2 cups or less of water, and a quarter cup more of sweet potatoes

SBoomer's Review

ahstomberg
November 20, 2012
N/A

chrisgrecipes's Review

SBoomer
October 17, 2012
Awesome flavor.Very quick and easy to make. Even my husband liked it and he usually doesn't like soups without meat in them.

windancer's Review

novelist
April 05, 2012
Delicious! I don't have a blender, so I used a potato masher and a hand mixer. The end result was slightly chunky, which I prefer. Definitely one I will make again!

mgranger8's Review

rmiller2
October 21, 2011
I am a vegan so I substituted Canola oil for the butter to saute the onions, vegetable broth instead of chicken stock, and simply omitted the half and half. I also added ginger to spice it up even more. It tasted fantastic and since it is pureed it was still very smooth and creamy without the half and half.

mvfuller's Review

valientor
October 08, 2011
N/A

financiallyfit's Review

jswillen
September 15, 2011
This was a tasty and satisfying soup. I made a few substitutions and omissions as follows: did not use carrots, used vegetable broth instead of chicken to make this vegetarian, used 2% milk instead of half-and-half and added chives along with the parsley.