SWEET POTATO AND CARROT SOUP

The creamy rich flavor from the sweet potato enhances the taste of cooked carrot to provide a healthy and savory soup that can be served cold or hot.

Ingredients

• 5 cups sweet potatoes, chopped
• 3 cups fresh carrots, chopped
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 1/2 cups chicken broth
• 1/2 cup slim milk, whole milk or half-and-half
• 2 teaspoons ground cumin
• 1/4 teaspoon red pepper flakes, crushed (optional)
• salt and pepper to taste
• croutons and minced chives - garnish
• For Garnish
• 1 lime cut into wedges
• 1 cup roasted peanuts, chopped
• ½ cup cilantro, roughly chopped

Container: large sauce pan

Directions

PREP 20 mins

COOK 40 mins

READY IN 1 hr

• Peel sweet potatoes and cut into 1 inch chunks. Peel carrots and then slice into 1 inch lengths.
• Remove outer skin on onion and garlic. Then chop onion and garlic.
• In large heavy cooking pan, add butter and oil. Then add chopped onion and garlic as butter melts. Saute onion and garlic for approximately 5 minutes, until tender.
• Add sweet potatoes and carrots to onion and garlic mixture. Saute all ingredients together on medium heat for an additional 5 minutes.
• Add chicken broth, and cumin with other ingredients in large pan. Bring mixture to a full boil and then reduce heat to simmer and cover pan, cooking for 30 to 35 minutes or until vegetables are tender and well cooked.
• Using a food processor or a blender or an immersion blender, puree all ingredients until smooth and creamy. Add milk or milk of choice such as low-fat or half and half. Season to taste with salt and pepper.
• Serve hot in soup bowls. Garnish with chives if desired.