Sweet Potato-Carrot Soup
EnglishNon-vegetarian2100 min
Lots of orange color, lots of flavor, and lots of vitamins are what you'll find in this recipe. Sweet potato-carrot soup is easy, delicious, nutritious, and abl...
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Ingredients
- 2 small onions (or leeks)
- 1 tablespoon vegetable oil (or butter)
- Optional: 2 cloves garlic (chopped)
- 1/2 teaspoon fine sea salt (plus more to taste)
- 2 pounds sweet potatoes (2 medium or 1 large)
- 1/2 pound carrots (3 to 4 medium)
- 6 cups homemade chicken or vegetable broth (or 4 cups commercial broth and 2 cups water)
- Optional: 1/4 to 1/2 cup cream, half-and-half, or sour cream.
Directions
- Gather the ingredients.
- Trim, clean and chop the onions or leeks.
- In a large pot over medium-high heat, melt the butter or heat the oil. Add the onions or leeks. Cook, stirring occasionally, until the vegetables are soft, about 3 minutes.
- Meanwhile, peel and mince the garlic, if using, and add it and the salt to the pot. Cook, stirring frequently until the onions are completely tender, about 2 more minutes.
- Meanwhile, peel and chop the the sweet potatoes and the carrots. Add them to the pot along with the broth (or broth and water). Bring everything to a boil. Reduce the heat to maintain a steady but gentle simmer and cook until all of the vegetables are very soft, 15 to 20 minutes.
- If you have a hand-held immersion blender, this is an excellent time to use it. Purée the soup until utterly smooth (this will take some time and moving the blender around a pot to make sure everything is thoroughly puréed). If using a blender or food processor, work in batches that fill the bowl of the processor or blender about half-way full. Put a kitchen towel over the top to catch any splatters (hot liquid will sometimes fly out), and whirl each batch until utterly smooth and creamy looking. Repeat with remaining batches as needed and return the soup to the pot.
- Once the soup is puréed, stir in the cream, if using. Taste and add salt as needed before serving. Add garnishes as you like.