Creamy Carrot and 

Sweet Potato Soup

January: National Soup Month

We (TRY to) make a resolution to eat healthier this year and we started it off by cooking a heart-warming soup from carrots and sweet potatoes. The bright color combinations of these root vegetables remind us of a sunny day when winter weather can be dull and depressing. Both carrots and sweet potatoes are packed with vitamins and minerals, such as A and B-complex and beta-carotene, have anti-oxidant properties and are a naturally sweet source of fiber.

Creamy carrot and sweet potato soup is a “souper” healthy way to begin the new year and observe National Soup Month.

Recipe

(Adapted from Healthy Living Made Simple)

Ingredients

• 3 tablespoons butter, divided use
• 1 cup sweet onion, diced
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 3 cups carrot, washed, peeled and chopped
• 4-5 cups sweet potatoes, washed, peeled and cut into cubes
• 3 cups chicken broth, fat-free and less-sodium
• 3 ½ cups water
• 2 tablespoons milk
• 2 tablespoons cream
• salt and pepper to taste
• 2 tablespoons thyme, fresh and roughly chopped (optional garnish)

Directions

In a large pot, melt one tablespoon butter over medium heat. Cook the onions until tender. Add the cinnamon and nutmeg, stirring constantly.

Push this mixture to the side and add the remaining two tablespoons butter. Turn up the heat and melt the butter until brown (about a minute). Add the carrots, sweet potatoes. Pour in the chicken broth and water.

Add the thyme. Bring to a boil then reduce the heat. Cover and simmer until the carrots and sweet potatoes are tender (about 35 minutes). In a blender, working in batches, place the soup mixture and puree until smooth. Be careful not to splatter. Return all the pureed soup into the pot over medium-low heat. Stir in the milk and cream. Season with salt and pepper. Ladle into soup bowls. Serve hot and garnish with extra thyme.

Notes

• Substitute ¼ cup half-and-half for the milk and cream.
• Have a happy and healthy new year!