Tuesday, January 17, 2012

Curried Carrot and Sweet Potato Soup

Curried Carrot and Sweet Potato Soup

I love this soup with the addition of curry powder, but it is also great without it.  Try garnishing with fresh chives or parsley, and a dollop of sour cream.  This soup is even better when made a day in advance.

-2 Tbsp butter, divided

-1 onion, diced
-1/2 tsp ground cinnamon
-1/2 tsp ground nutmeg
-1 tsp curry powder
-3 sweet potatoes, peeled and diced
-1 lb carrots, peeled and diced
-3 1/2 c water
-3 c chicken or veggie broth
-1 tsp salt
-1/2 tsp black pepper
-1/2 c fat-free half-and-half

Melt 1 tablespoon butter in a large pot over medium heat. Add onion; cook 5 minutes. Stir in cinnamon, nutmeg, and curry powder.  Cook 1 minute, stirring constantly. Add remaining 1 tablespoon butter. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, carrots water, broth, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.  Remove from heat, puree using a blender or immersion blender.  Stir half-and-half into pureed mixture and serve.

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