 | | Directions | | 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. |
|
|
Prep Time: 20 minutes
Cook Time: 40 minutes
Container: large sauce pan
Servings: 4
Serving Size: 2 cups
|  | | 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 |
|
| |
