Sweet Potato & Carrot Soup

Helga Glaesel de BlandingMarch 31, 2011

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Spring is just refusing to show it’s face in Upstate NY, so this Sweet Potato and Carrot Soup is the perfect choice for today’s post. Soup is always best for comfort and soul warming made from the best ingredients and fantastic flavors. This Sweet Potato Carrot Soup is easy, delicious, nutritious, and able to cheer up the dreariest winter day. The perfect (and optional) final touch is the cream, which will soften and enrich the flavors of the soup.

Helga

Sweet Potato & Carrot Soup

A Foodies Kitchen Original Recipe
Yields: 4-6 servings

Ingredients:
1 tablespoon vegetable oil
2 small yellow onions, chopped
2 cloves garlic, chopped
1 spring of fresh cilantro, chopped
½ teaspoon salt, plus more to taste
2 lbs. sweet potatoes, peeled and chopped
½ lb. carrots, peeled and chopped
6 cups of chicken or vegetable broth
¼ to ½ cup cream (optional)

Preparation:

In a large pot over medium high heat the oil. Add onions, garlic, and ½ tsp. salt.
Cook, stirring, until vegetables are soft, about 3 minutes.
Add sweet potatoes, carrots, broth and cilantro. Bring to a boil.
Reduce heat and simmer until all vegetables are very soft.
Puree with an immersion blender or in batches in a blender.
Taste and add salt to taste. Stir in cream, if using.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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