Creamy Carrot and Sweet Potato Soup

Creamy Carrot and Sweet Potato Soup

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  • Prep Time


  • Total Time


  • Servings



  • Yield: 8 servings

  • Ingredients

  • 3

    tablespoons butter, divided

  • 1

    cup chopped onion

  • ¼

    teaspoon ground cinnamon

  • ¼

    teaspoon ground nutmeg

  • cups cubed peeled sweet potatoes (about 1½ pounds)

  • cups water

  • 3

    cups fat-free, less-sodium chicken broth

  • 3

    cups chopped carrot (about 1 pound)

  • ¼

    cup half-and-half

  • ½

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • cup reduced-fat sour cream

  • 2

    tablespoons chopped fresh flat-leaf parsley

  • Preparation


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. 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. Nutritional Information Calories:173 Fat:6.7g (sat 4.1g,mono 1.5g,poly 0.3g) Protein:3.6g Carbohydrate:25.7g Fiber:5g Cholesterol:18mg Iron:1mg Sodium:415mg Calcium:77mg


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