Yes, it is Summer. And yes, I made a traditional Fall/Winter soup. I am breaking the rules over here.
It must have been the cooler nights with thunderstorms that made me think to make this. Or that I had lots of carrots and a couple sweet potatoes in my kitchen. Either way, this soup is delicious.
I am usually not the biggest fan of blended or pureed soups but I’ve got to tell you, this one works for me. The ginger is the best addition; it marries so well with the carrots and sweet potatoes and adds so much freshness.
I chose to blend mine pretty fine, but you could blend half of it to keep a more chunky overall consistency.
Creamy Carrot, Ginger and Sweet Potato Soup
Adapted from Cooking Light
- 3 tablespoons butter, divided
- 1 cup chopped onion
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 – 2 teaspoon minced ginger
- 4 3/4 cups sweet potatoes, peeled and cubed
- 3 1/2 cups water
- 3 cups chicken stock
- 3 cups carrots, chopped
- 1/4 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- to garnish: sour cream, parsley, chives
1. Melt 1 tablespoon of butter in a large dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon, nutmeg and ginger.
2. Move the onion mixture to the side of the pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high heat and cook 1 minute or until the butter browns. Add sweet potatoes, 3 1/2 cups water, broth and carrots and bring to a boil.
3. Cover and reduce heat. Simmer for 25 minutes; vegetables should be tender.
4. Place half of soup mixture in a blender. Blend until smooth. Pour into a large bowl and repeat procedure with remaining soup. Stir in half and half, salt, and pepper.
5. Serve with about 2 teaspoons of sour cream or yogurt on top. Parsley or Cilantro are nice touches of green to the garnish too.