Creamy Carrot and Sweet Potato Soup

creamy carrot and sweet pot

  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 1 cup chopped white onion
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 ½ pounds peeled and cubed sweet potatoes
  • 3 ½ cups water
  • 3 cups fat-free; less- sodium chicken broth
  • 1 pound chopped carrots
  • ¼ cup ½ and ½
  • salt and pepper to taste

Garnish

  • 1/3 cup low fat sour cream
  • 2 Tbsp fresh parsley

Directions

  1. Over medium heat melt 1 Tbsp. butter in a large cast iron pot (such as a dutch oven)
  2. Add onion to the pan and cook until tender (about 5 minutes) stir occasionally to prevent browning
  3. Stir constantly add cinnamon and nutmeg – cook for 1 minute
  4. Push onion & spice mixture to the side of the pan and add butter, increase heat to medium –high and cook until butter starts to brown (about 1 minute)
  5. Add sweet potatoes, water, broth and carrot and bring to a boil
  6. Once at a boil, cover and reduce heat – simmer mixture until the vegetables are tender (about 35 minutes)
  7. Place ½ of mixture into a blender and blend until smooth – place in a large bowl and repeat with 2nd half
  8. Stir in ½ and ½ and S & P to taste

Print Creamy Carrot Sweet Potato Soup recipe

Serving size: 1 cup of soup with about 2 tsp sour cream and a sprinkle of parsley

  • Calories 170
  • Fat: 6.7grams (saturated 4.1 grams)
  • Protein 3.6 grams
  • carb 25.7 grams
  • Fiber 5 grams