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Ingredients
- 2 lbs. carrots - sliced
- 2 lg. sweet potatoes- about 2 lbs.
- 1 TBSP. olive oil
- 1 TBSP. butter
- 1 lg. onion - chopped
- 6 cups of chicken broth
- 1 clove fresh garlic
- 1/2 cup lt. sour cream (optional)
- s & p
- herb de provence
Details
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
Place sliced carrots in microwave safe container, add a splash of water, cover and microwave about 10 minutes. Or use any cooked carrots.
Cook sweet potatoes in microwave until soft. (about 8 minutes) You can use leftover sweet pot. or left over boiled or baked white potatoes.
Saute onion in olive oil and butter in a large heavy saucepan until rich in color to develop flavor (just short of burning). Add garlic near end of cooking and pour in the 6 cups of chicken broth.Add carrots and potatoes. Let everything simmer about 10 minutes and then use your immersion blender to create a puree. If you use a conventional blender divide in batches. Salt & pepper to taste. Let simmer 20 minutes or so.
Serve plain or add a dollop of sour cream to each serving. A sprinkle of parsley or pinch of herb de provence can top it all off. I like to add fresh grated nutmeg.
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