Carrot and Sweet Potato Soup Recipe

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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.
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  • 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
Container: large sauce pan
20 mins
40 mins
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.
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