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Creamy Carrot & Sweet Potato Soup

By

Make ahead and reheat over med-low heat.

Calories 173
Fat 6.7 G
Fiber 5 G

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 3 TBSPs butter, divided
  • 1 cup chopped onion
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 3/4 cups cubed peeled sweet potatoes (about 1 1/2 lbs)
  • 3 1/2 cups water
  • 3 cups fat-free, less sodium chicken broth
  • 3 cups chopped carrot (about 1 lb)
  • 1/4 cup half-and-half
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup reduced-fat sour cream
  • 2 TBSPs chopped fresh flat-leaf parsley

Details

Servings 8

Preparation

Step 1

1. Melt 1 TBSP butter in a large Dutch oven over med 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 TBSPs butter to open space in pan. Increase heat to med-hi; 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 about 1 cup soup into each of 8 bowls; top each serving with about 2 tsps sour cream and 3/4 tsp parsley.

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