Creamy Carrot And Sweet Potato Soup

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Delicious and company-worthy...the flavors definitely meld better made a day in advance. From cooking light.

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Steps

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Melt 1 tablespoon butter in a large dutch oven over medium heat.

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Add onion to pan.

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Cook 4 minutes or until tender , stirring occasionally.

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Stir in cinnamon and nutmeg.

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Cook 1 minute , stirring constantly.

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Move onion mixture to side of pan.

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Add remaining 2 tablespoons butter to open space in pan.

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Increase heat to medium-high.

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Cook 1 minute or until butter begins to brown.

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Add sweet potatoes , 3 1 / 2 cups water , broth , and carrot.

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Bring to a boil.

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Cover , reduce heat , and simmer 35 minutes or until vegetables are tender.

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Place half of soup mixture in a blender.

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Remove center piece of blender lid.

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Secure blender lid on blender.

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Place a clean towel over opening in blender lid.

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Blend until smooth.

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Pour into a large bowl.

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Repeat procedure with remaining soup mixture.

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Stir in half-and-half , salt , and pepper.

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Ladle about 1 cup soup into each of 8 bowls.

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Top each serving with about 2 teaspoons sour cream and 3 / 4 teaspoon parsley.

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Ingredients

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butter, onion, ground cinnamon, ground nutmeg, sweet potatoes, water, reduced-sodium fat-free chicken broth, carrots, half-and-half, salt, fresh ground black pepper, reduced-fat sour cream, fresh flat-leaf parsley