4 3/4 c. cubed, peeled sweet potatoes (about 1.5 lbs.)
3 1/2 c. water
3 c. fat-free, less-sodium chicken broth
3 c. chopped carrot (about 1 lb.)
1/4 c. half-and-half
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/3 c. Greek yogurt
Instructions
Melt 1 T. butter in large Dutch over over medium.
Add onion to pan; cook 4 minutes or until tender, stirring occasionally.
Stir in cinnamon and nutmeg; cook1 minute, stirring constantly.
Move onion mixture to side of pan; add remaining 2 T. butter to open space in pan.
Increase heat to medium-high; cook 1 minute or until butter begins to brown.
Add sweet potatoes, 3 1/2 c. water, broth and carrot; bring to a boil.
Cover, reduce heat and simmer 35 minutes or until veggies are tender.
Place half of soup in blender. Remove center piece of lid; blend until smooth.
Pour into large bowl. Repeat procedure with remaining soup mixture.
Stir in half-and-half, salt and pepper.
Ladle about 1 c. soup into each of 8 bowls; top with 2 tsp. yogurt.
Originally Submitted
2/1/2015
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