Description
This Carrot and Sweet Potato Soup is smooth, comforting, and made with simple ingredients. Tender vegetables are simmered with herbs and broth, then blended to your preferred texture and finished with a small splash of cream. It reheats well and freezes beautifully.
Ingredients
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2 tablespoons butter
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1 medium onion, chopped
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12 ounces baby carrots, mostly whole (cut larger ones in half)
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2 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch pieces
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4 cups vegetable broth, unsalted
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4 cups chicken broth, unsalted
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2 teaspoons garlic paste
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2 tablespoons tomato paste
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1/4 - 1/2 teaspoon red pepper flakes
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1 teaspoon dried thyme
- 3 Bay leaves
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 cup heavy cream
Optional garnish
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Dried beet crisps
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Drizzle of cream
Instructions
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Melt the butter in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and lightly golden.
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Add the carrots and sweet potatoes and stir to coat them in the butter and onions. Cook for about 3 minutes.
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Stir in the garlic paste and tomato paste and cook for about 1 minute, stirring constantly, until fragrant.
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Pour in the vegetable broth and chicken broth. Add the red pepper flakes, thyme, salt, and black pepper. Stir well and bring to a gentle boil.
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Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the vegetables are very tender when pierced with a fork.
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Remove the pot from the heat and blend the soup to your desired texture using an immersion blender. If using a countertop blender, let the soup cool slightly and blend in batches, then return it to the pot.
7. Stir in the heavy cream, taste, and adjust seasoning if needed. Warm gently over low heat before serving. Garnish as desired.
Notes
The soup can be blended completely smooth or left with a little texture, depending on your preference.
If the soup thickens too much after cooling or freezing, add up to ¼ cup additional broth when reheating.
This soup freezes well. Cool completely and store in airtight containers for up to 3 months. Defrost overnight in the refrigerator. Reheat on the stovetop on low heat.
Nutrition
- Serving Size: 1
- Calories: 224
- Sugar: 11g
- Sodium: 1482mg
- Fat: 6.1 g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 19mg