Sweet Potato and Cream Carrot Soup - newspaper

By á-10093

Ingredients

• 3 T. butter, divided
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 4-3/4 cups peeled, cubed sweet potatoes
• 3-1/2 cups water
• 3 cups chicken broth
• 3 cups chopped carrot
• 1/4 cup half and half
• 1/2 tsp.salt
• pepper
• 2 T. chopped fresh thyme
• 1 cup chopped sweet onions

Preparation

Step 1

Melt 1 T. butter in large dutch oven over medium heat. Add onion and cook 5 min. 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 T. butter to open space in pan. Increase heat to medium-high and cook 1 minute or until butter begins to brown. Add sweet potatoes, water, broth and carrots. Bring to boil, then cover, reduce heat and simmer 35 min. or until vegetables are tender.

Place half of soup mixture in blender or vitamix and blend til smooth.

Pour into large bowl and repeat with remaining soup mixture. Stir in half and half, salt and pepper. Top each serving with a touch of thyme.