Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sweet potato and carrot soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Sweet Potato and Carrot Soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Sweet Potato and Carrot Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.
Infuse Butter & Oils with your Favorite Herbs with the Touch of a Button. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. Add sweet potato and carrot to the pot along with the vegetable stock.
To begin with this particular recipe, we must prepare a few components. You can have sweet potato and carrot soup using 13 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Sweet Potato and Carrot Soup:
- Make ready 3 tbsp butter
- Prepare 1 cup onion, chopped
- Make ready 1/2 tsp ground cinnamon
- Take 1/2 tsp ground nutmeg
- Get 1/2 tsp ground Jamaican all-spice, or all-spice
- Make ready 1/2 tsp ground cardamom
- Prepare 4 3/4 cup sweet potatoes - peeled and cubed
- Take 3 cup carrots - peeled and cubed
- Get 3 1/2 cup chicken broth, low-sodium
- Make ready 3 cup water
- Get 1 1/2 tsp fresh grated ginger
- Get 1/4 cup half & half
- Make ready 1 tbsp (optional) sour cream
Add the sweet potatoes, carrots, broth, and coriander (if using), cover the pot and bring everything to a boil. Turn off the heat, remove the lid and add the chopped cauliflower florets to the pot. A Thai-inspired soup that is incredibly light, healthy, hearty and cozy! It is so easy to make using baby carrots, sweet potatoes, lite coconut milk and lime juice.
Steps to make Sweet Potato and Carrot Soup:
- Prep all vegetables. Dice onion. Peel then cut sweet potatoes and carrots to roughly the same size.
- In a small bowl combine and mix well all dry spices, EXCEPT the ginger.
- In a large pot over medium heat melt butter. Add onions and saute about 4-5 minutes, or longer until translucent. Each stove is different so if onions look like they are about to burn turn down the heat. (If you have an electric stove, take the pot off the element for about a minute.) Add spices and stir for 1 minute until fragrant.
- Add sweet potatoes and stir. Add carrots and stir all to combine well.
- Increase heat to high add broth and water. When everything is combined and just beginning to boil add freshly grated ginger.
- Cover, reduce heat and simmer for 35 minutes. Before going to next step make sure vegetables are cooked through by fork testing.
- Take soup pot off heat element if you have an electric stove. If not, turn off heat. Uncover pot and allow to cool for about 20 minutes before proceeding to next step.
- Working in small batches ladle soup mix into blender. While blending if mixture seems too thick add a little broth. Make sure to blend until very smooth. Pour into separate pot. Repeat until all has been blended. If you have an immersion blender, blend until creamy smooth consistency.
- Once everything is blended add half & half and stir well to combine.
- Optional - When serving add a tablespoon of sour cream to soup.
- For me, this soup tastes better the next day, but sometimes I can't wait that long.
- If there are leftovers, this soup freezes beautifully.
A Thai-inspired soup that is incredibly light, healthy, hearty and cozy! It is so easy to make using baby carrots, sweet potatoes, lite coconut milk and lime juice. It is packed with SO MUCH FLAVOR! Thai Sweet Potato Carrot Soup: Heat the oil in a large pot over medium-high heat. Carrots, sweet potato, and warming Thai curry blended with an unexpected ingredient—almond butter—made it a sweet and spicy, rich soup.
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