Creamy Carrot and Sweet Potato Soup

This was delicious!! Doesn't need all the salt!

This was great! Made this for Thanksgiving. Will make this again in the near future.

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!

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

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

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!

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.

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.

Really delicious--We made it vegetarian style, so used vegetable broth rather than chicken. We used margarine, not butter, and greek yogurt for the sour cream. Lowered the calories and was still a real winner. Will definitely repeat.

Delicious! Easy and fast. Great recipe. I roasted the carrots and sweet potatoes then used my immersion blender. So, so good!

wonderful to serve with sandwiches for a light dinner -- I doubled the cinnamon and nutmeg, and added ground ginger as suggested. Also used the immersion blender to leave more texture. Did not add the water, just used two cans of chicken broth, so it would not be too thin.

I loved this soup! My boyfriend wasn't as crazy about it. It was incredibly flavorful and very easy to make. I don't think the sour cream or parsley is necessary. Next time I will increase nutmeg and cinnamon as suggested. I would serve this for company because of the rich flavor and the fact that it is so different.

Definitely consider preparing ahead of time. I served the soup just after making it, and it defintely seemed like it was lacking something. After a couple of days in the fridge, it was much better. I did not like the texture of the parsley garnish.

Delish. Doubled the nutmeg and cinnamon and added some ground ginger. Love the fact that its so low cal, yet so rich. Will make over and over. Thanks!

Faced with last minute dinner guests I adapted this stand-by recipe by grating the onions, sweet potatoes and carrots in my food processor. Soup was ready to serve in less than 20 minutes. I also add freshly grated nutmeg and orange zest, and use my immersion blender which gives the soup a bit more texture. Croutons are also a quick garnish. My 8-yr old future chef grandson, who swears he won't eat cooked carrots, had two full bowls of it.

Good outcome first try, sweet potato is predominant flavor. Perhaps it should be called Sweet Potato/Carrot soup. Served with crumbled Gorgonzola + herb topping -very nice! Soup freezes well too.

I didn't think I would like this soup but I did, my husband too and he is a meat and potato man. Will make it again.

Very flavorful soup. Maybe worth adding a bit more salt and pepper. Nice for the holidays but also good for a weeknight easy dish.

This soup was surprisingly mild. The whole family enjoyed it. I personally would like more of a kick, so maybe next time I will top it with chopped jalepeno (jarred) or something.

I made the soup exactly by the recipe and it came out really well! It's very yummy and I agree with the review that it wasn't overpoweringly-sweet as I'd anticipated. It was savory. I think next time I make it, I may toss an apple into the mix to add another level of flavor.

Seriously delicious! I was afraid the soup might be too sweet, but it was savory and satisfying. I used soy milk in place of the half-and-half, with good results. Served for a light supper with ham biscuits-- great together!

This was the hit of the holiday meal! Everyone liked it.

Made this as part of Christmas dinner - absolutely outstanding!!!! I actually doubled the cinnamon and nutmeg, and it was just delicious. I will make this again and again. So healthy too!

This soup was good but slightly bland - serve as a side to something spicy and/or with bold flavor for a nice complementary dish.

This soup is so silky and delicious - it tastes more decadent than it is. I think it will become one of our favorites - and it's a great way to use up the tons of carrot we receive in our CSA (community supported agriculture) box this time of year!

I made this by the recipe and it was easy to make and the taste is wonderful! Full flavor and creamy. I'm anxious to serve it for Thanksgiving.

Delicious! Stuck to the recipe and it turned out great. Serve with warm crusty bread on a cool fall night, mmm mmm good. Will definitely make this again...and again!

I liked this recipe, but there are other similar CL ones made with butternut squash that I think have a better flavor. I probably won't make this one again. Some of my favorites are Golden Winter Soup, Gingered Winter Squash and Root Vegetable Soup & Roasted Butternut Squash and Shallot Soup.

This soup was a great addition to a fall meal! Before serving we forgot to add the half and half, but the soup was still amazing! Recieved rave reviews from guests.

I thought this soup was really delicious. I definitely used more salt than the recipe called for, and I would use fewer carrots next time. The taste was a little overpowering for me. I served with warm crusty bread, and it made for a delicious fall supper. Definitely a keeper!