Description
A hearty and creamy soup made with carrots and sweet potatoes, perfect for chilly evenings and busy weeknights.
Ingredients
- 1 tbsp olive oil
- 1 medium brown onion (peeled and chopped)
- 3 medium carrots (peeled and chopped)
- 4 cups sweet potatoes (peeled and cubed)
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp turmeric
- 1 tsp salt (to taste)
- 1/4 tsp pepper
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onions and cook, stirring frequently, until soft and translucent, about 10 minutes.
- Stir in the cinnamon, ginger, turmeric, salt, and pepper. Mix well.
- Add the chopped carrots, sweet potatoes, and chicken broth. Bring to a boil, then cover and reduce to a simmer over medium-low heat for about 25-30 minutes, or until the vegetables are tender.
- Using a hand blender, puree the mixture until smooth and creamy. Adjust seasonings with salt and pepper as needed.
- Serve the soup in bowls and drizzle with heavy cream for an elegant touch.
Notes
For a dairy-free option, use coconut milk instead of heavy cream. This soup pairs well with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American