Looking for dish to serve as an appetizer for your holiday parties this season? Try this Sweet Potato and Carrot Soup. The beautiful pale orange color will grab your guests attention and the slightly sweet with a little bit of heat flavor will ensure that every bowl is returned empty. Unlike many cream based soups, its light and velvety texture won’t fill your guests up before the main course.
Sweet Potato Carrot Soup
6 tablespoons unsalted butter
1 cup yellow onions, chopped
1 cup leeks (white part only), cleaned and chopped
3 cups sweet potato, peeled and chopped
2 cups carrots, peeled and chopped
1 cup white potato, peeled and chopped
1 teaspoon salt
3/4 teaspoon cumin
1/8 teaspoon coriander
1/8 teaspoon cayenne pepper
pinch ground cloves
1 (32-ounce) container chicken stock
1 to 1 1/2 cups heavy cream
Melt butter in large stock pot. Add onions and leeks. Stir over medium heat until softened.
Add sweet potato, carrots and white potato. Stir. Add salt, cumin, coriander, cayenne and cloves. Stir and cook vegetables over medium heat for 5 minutes.
Add chicken stock to vegetables. Bring to a simmer and cook covered, over medium low heat for about 40 minutes or until carrots and sweet potatoes are fork tender.
Remove soup from heat and let cool uncovered for 10 minutes. Add 1 cup cream to soup. Place soup and cream mixture in a blender (you will need to do this in batches) and blend until smooth. If soup is too thick, thin with an additional 1/2 cup of heavy cream. Serve soup warm or cool and refrigerate until needed. Warm soup before serving.
soup, sweet potato, vegetables
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