Creamy Carrot and Sweet Potato Soup
Fortunately, for most of us living with picky-vegetable eaters, carrots tend to be universally loved. At any given time of day (or night), the odds are that someone in my house will be munching on carrots—and, yes, straight out of the bag. This recipe morphs my family’s favorite snacking veggie into creamy bowls of deliciousness. In addition to its great taste, there are nearly a bazillion other reasons to be over-the-moon about this recipe. For starters, carrots are so ridiculously healthy—chock-full of antioxidants and vitamins. Plus, you know I’m a sucker for lovely things, and this soup is drop-dead gorgeous—a vibrant orange that will cheer you up on a gray November day or promise spring on a chilly February night. Seriously, I could yammer on and on about why I love this recipe, but a bowl is worth a thousand words.
Serves8
Preparation Time5 min
Cooking Time55 min
Dietary RestrictionsGluten Free, Dairy Free, Nut Free, Egg Free, Vegetarian
Ingredients
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 cup (160 g) diced white or yellow onion
- 1 (16-ounce [452-g]) bag baby carrots
- 2 cups (268 g) sweet potatoes, peeled and diced (about 2 medium sweet potatoes)
- 2 (32-ounce [960-ml]) boxed vegetable broth
- 2 teaspoons (2 g) dried thyme
Directions
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In a large soup pot, heat the olive oil over medium heat, and sauté the onion for 3 minutes.
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Add the carrots, sweet potatoes, vegetable broth and thyme, and mix well.
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Partially cover the pot, reduce the heat to medium-low and cook for 55 minutes until the carrots and sweet potatoes are very tender.
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Remove from the heat, and puree the soup in batches in a blender, food processor or with an immersion blender until smooth.
TIP:
I always buy the sweet potatoes and onions already precut; you can find these in the vegetable refrigerated section at most grocery stores.
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