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Thursday, October 13, 2011

Creamy Sweet Potato and Carrot Soup


Right now I am craving good hearty soups.  I know a lot of you are too as the weather cools off.  There is nothing like a steaming bowl of soup for cozy dinners in the fall and winter.  I was in search of some good recipes that were hearty yet healthy to make for dinner (with leftovers for lunches) so I turned to my back issues of Cooking Light to find some good ideas.  I saw this recipe for Creamy Sweet Potato and Carrot Soup and the ingredients and the gorgeous golden orange color immediately caught my attention.  I liked that it contained both sweet potatoes and carrots.  Not only is it full of beta-carotene but sweet potatoes and carrots are inexpensive and readily available in the fall/winter.  Good, healthy, cheap= major win-- am I right?? :)

 I made a batch of this soup last weekend and both my husband and I loved it. This soup is creamy with just a hint of spice and a little sweet from the sweet potatoes, carrots, and Vidalia onions.  While you can use regular onions, I thought the mild Vidalias worked really well in this soup.  The recipe calls for a dollop of sour cream and a sprinkling of parsley for a garnish which added a nice tang and was a good contrast with the sweetness from the soup.  I think creme fraiche would also be great option. Instead of using parsley (because I didn't have any fresh at home) I added an additional sprinkle of cinnamon-- I think I actually preferred it to the parsley so I'll probably just use that instead for the future.

This soup was so easy to make, especially if you have an immersion blender so that everything can be mixed in one pot.  It makes 8 1-cup servings so it made enough for several meals for my husband and me.  It's also low in fat and calories and high in fiber which makes it a great Weight Watcher's option.  I included the points value below.


Creamy Sweet Potato and Carrot Soup


Ingredients:
3 tbs. butter, divided
1 cup chopped onion (I used Vidalia onions)
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 3/4 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
3 1/2 cups water
3 cups fat-free, less sodium chicken broth
3 cups chopped carrot (about 1 pound)
1/4 cup half and half
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/3 cup reduced-fat sour cream
2 tbs. chopped fresh flat-leaf parsley

Instructions:
1. Melt 1 tbs. butter in a large Dutch oven over medium heat.  Add onion to pan; cook 4 minutes or until tender, stirring occasionally.  Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tbs. butter to open space in pan.  Increase heat to medium-high; cook 1 minute or until butter begins to brown.  Add sweet potatoes, carrots, 3 1/2 cups water, and broth; bring to a boil.  Cover, reduce heat and simmer 35-50 minutes or until vegetables are tender ( I found I needed to simmer mine about 50 minutes in order for the carrots to soften).

2. Use an immersion blender to blend soup until completely smooth.  Or if you don't have an immersion blender, place half of soup mixture in a regular blender.  Remove center piece of blender lid to allow steam to escape.  Secure blender lid.  Place a clean towel over opening in blender lid to prevent splatters.  Blend until smooth.  Pour into a large bowl.  Repeat procedure with remaining soup mixture.

3.  Stir in 1/2 and 1/2, salt, and pepper and serve.

*Note:  You can make this soup several days in advance and reheat over medium-low heat.

Serving size= 1 cup.

Weight Watcher's Points Plus:  1 cup= 4 points (3.6 grams Protein, 25.7 grams Carbs, 6.7 grams Fat, 5 grams Fiber)

Recipe from Cooking Light



13 comments:

  1. Lovely, Ryan! A perfect blend of flavors for Fall!

    BTW, I just ordered a custom blog design from Designer Blogs - but it won't be ready until late December. Your design is great.

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  2. Two of my favourite flavours right now (I just can't seem to eat enough carrots in a day lately!)

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  3. I love this soup - sweet potato is my favorite, but you also added carrot. Look at this beautiful soup color... phenomenal! I'm bookmarking this and hope to try this fall/winter!

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  4. Love the sound of this soup! And, I was glad to see something other than pumpkin!

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  5. I am learning that fall in Florida isn't much different than summer. Despite the warm temperatures, soup is still making an appearance every week on my dinner table. This one sounds wonderful. I just love fall soups.

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  6. This is beautiful (I love that placemat too!) I haven't made any sweet potato soup but it sounds perfect for this time of year, I love soup!

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  7. What a wonderful fall flavor combo. This soup looks delicious. I'm asking for an immersion blender this Christmas, as I'm anticipating making tons of soup this winter!

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  8. What a perfect fall soup! I've got everything I need in my fridge to try it out.

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  9. Sweet potato is one of my favorite veggies...this soup sounds awesome! Definitely a win!

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  10. Just the other day I made carrot soup. It was raining and cold and that soup was super comforting. I ever added sweet potato though .. but love the idea.

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  11. Even though it warmed up again here this week, it is supposed to cool down to the 70s and so I have been looking for soup recipes because I love fixing them and eating them this time of year. This one looks and sounds super delicious. I have heard you mention Cooking LIght a few times and have seen other bloggers post recipes from them, so I have to check that magazine out. I see it on the newsstands, but have never taken a close look at it.

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  12. Love the fact that it isn't chock full of massive amounts of calories and it is super delicious! Win-Win!

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  13. Lovely Ryan...it's right up my alley. Bookmarking!

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