Dinner Lunch

Sweet Potato and Carrot Soup

Sweet Potato and Carrot Soup


  • Servings: 8
  • Difficulty: medium
  • Print

With winter slowly winding down, I wanted to get one last hearty soup onto the menu before heading into creating spring and summer dishes. Today, while trying to figure out what our lunch should be, my youngest asked for soup; specifically carrot soup. So, I agreed. And as I was puttering around, gathering my ingredients, a light bulb went off and I had the idea to add some sweet potatoes. Normally, I make a sweet potato mash, or fries, or simply boil them, but the thought of turning them into a soup never dawned on me until today. And to think, it took a lunch time chat with my little one for me to again try something new. There’s never a dull moment in my kitchen when the little hands lend their hands. Scroll down for the magic!

Ingredients

4 sweet potatoes (chopped)

3-4 medium carrots (chopped)

7 cups water

2 tbsp vegetable oil

Salt (to your taste)

Black pepper (to your taste)

1-2 tsp dried thyme

2 tsp nutmeg

1 whole white onion (chopped)

Sour cream (optional)

Chives (optional)


Directions

In a large soup pot, heat oil, add onions, sautee until soft, add carrots, sweet potatoes and water.

Bring to a boil, then reduce heat and let simmer for about 10-15 minutes, stirring occasionally until vegetables have softened.

Next, use a hand mixer to blend out the sweet potatoes and carrots until you reach your desired consistency.

Add in the nutmeg and time and continue to blend.

Turn heat down to a low setting and allow to simmer another 15-20 minutes, stirring occasionally before turning off the stove.

Top with sour cream and chives and serve. ENJOY!

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