Creamy Carrot and Sweet Potato Soup

Creamy Carrot and Sweet Potato Soup
Photo by Ellen Silverman

Ingredients

  • ¼ teaspoon ground cinnamon
  • ¼ cup half-and-half
  • 1/3 cup reduced-fat sour cream
  • 3 tablespoons butter, divided
  • 3 ½ cups water
  • ¼ teaspoon freshly ground black pepper
  • 4 ¾ cups cubed peeled sweet potatoes (about 1 1/2 pounds)
  • + 6 more ingredients
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon salt
    • 1 cup chopped onion
    • 3 cups chopped carrot (about 1 pound)
    • 3 cups fat-free, less-sodium chicken broth
    • 2 tablespoons chopped fresh flat-leaf parsley

1. Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan....

View full recipe at My Recipes

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