Thursday

Sweet Potatoes and Carrot Creamy Soup




This soup is creamy, smooth and has a blend of sweet and sour tastes that will make you sigh. The scent of the spices will take over your house and don't be surprise if a neighbor or two will knock on your door. Great for a rainy cozy day any time of the year. Not the neighbors, the soup. Actually it depends on thy neighbors. It does not depend on the soup cause if you follow this recipe it will be gooooood!



A note to my kids: don't get scared with the list of ingredients. It looks like a lot but it's not really. The key is to organize and prepare all ingredients before you start throwing things in the pan. 


Serve 6 or 8

What You Need:
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 3 garlic cloves pressed
  • 2 cups carrots peeled and chopped (about 4-5 medium carrots)
  • 2 pounds sweet potatoes peeled and chopped (about 3-4 potatoes)
  • 4 cups chicken broth (or 4 cups water + 2 chicken bouillon)
  • 1/8 teaspoon ground cinnamon
  • Pinch of freshly grated nutmeg
  • 1 small bay leaf
  • 1 cup heavy cream
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
What To Do:






Gather all your ingredients.





In a large saucepan melt the butter over medium high heat.







Add the onion and garlic. Sauté until they are soft.






Add the potatoes, carrots, cinnamon, and nutmeg, and stir for about 2 minutes. Enjoy the scents of the spices taking over your kitchen.
 







Turn the heat to high and add the chicken broth and the bay leaf.









Bring it to a boil.








After it boils turn the heat to the lowest setting, put the lid on the pan and let it simmer for 30 minutes.







Remove the bay leaf.










Blend the soup in small batches because it is too hot and the amount is usually too much for a blender. Hold the lid of the blender with a kitchen towel because the top can come off with the heat of the soup.








You will need to put the soup in anothe container as the pan will still have some soup not blended.




Put the soup back in the pan and stir in the heavy cream, brown sugar, salt and pepper. 
For a lighter version you can use buttermilk instead of the heavy cream.
That's what I did this time but the flavor is not quite the same.







Taste to see if you need more salt and pepper. 










Bon Appétit!






Suggestion: When you serve you can put a spoonful of sour cream in the middle and chopped fresh chives.

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