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5 from 2 votes

Creamy Carrot and Sweet Potato Soup

A hearty, delicious, winter vegetable soup
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Appetizer, dinner, Main Course
Cuisine: American
Keyword: Vegetarian
Servings: 8
Calories: 120kcal
Cost: 25

Ingredients

  • 3 tbsp butter divided
  • 1 cup onion chopped
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 5 cups peeled, diced sweet potatoes (about 1 1/2 pounds)
  • 3 1/2 cups water
  • 3 cups reduced-sodium chicken broth
  • 1/2 cup half-and-half
  • 1/2 tsp salt
  • 1/4 tsp fresh-ground black pepper
  • 1/3 cup reduced fat sour cream
  • 2 tbsp chopped fresh flat leaf parsley

Instructions

  • 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 tbsp 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 blending steps with remaining soup mixture.
  • Stir in half-and-half, salt, and pepper.
  • adle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.

Nutrition

Serving: 1bowl | Calories: 120kcal | Carbohydrates: 29.1g | Protein: 4.3g | Fat: 8.8g | Saturated Fat: 5.3g | Sodium: 485mg | Fiber: 4.3g | Sugar: 1.4g