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Carrot and Sweet Potato Soup
This soup is a great make-ahead lunch option. Pour servings into lunch bowls for pre-prepped lunches!
Course Main Dish
Cuisine American
Servings
Fills 4 Lunch Bowls
Ingredients
Course Main Dish
Cuisine American
Servings
Fills 4 Lunch Bowls
Ingredients
Instructions
  1. Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally.
  2. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly.
  3. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown.
  4. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
  5. Place soup mixture in a blender. Blend until smooth and return to pot.
  6. Stir in half-and-half, salt, and pepper. Top each serving with about 2 teaspoons sour cream and parsley.
Recipe Notes

Carrot and Sweet Potato Soup (1)