A+ ROOT SOUP

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A+ Root Soup image

If you love sweet potatoes and carrots, then you will adore this recipe. I can just imagine settling in on a cold night with a big, steamy bowl... sigh.

Provided by Polly Anna

Categories     Cream Soups

Time 1h

Number Of Ingredients 10

2 lb carrots- sliced
2 large sweet potatoes - about 2lbs
1 Tbsp olive oil
1 Tbsp butter
1 large onion-chopped
1 clove fresh garlic - or equivalent-optional
6 c chicken stock
1/2 c light sour cream-optional
salt and pepper to taste
justa pinch herbes de provence

Steps:

  • 1. Place sliced carrots in microwave safe container, add a splash of water, cover and microwave about 10 minutes. Or use any cooked carrots.
  • 2. The sweet potatoes can also be microwaved. Place on a plate and cover with a paper towel. Microwave until soft - they will smell great - about 8 minutes. Or use leftover baked sweet potatoes. Feel free to add left over boiled or baked white potatoes too.
  • 3. Saute onion in olive oil and butter in a large,heavy sauce pan until rich in color to develop flavor (just short of burning) add garlic near end of cooking, and pour in the six cups of chicken stock.
  • 4. Add carrots and potatoes. Let everything simmer about 10 minutes and then use your immersion blender to create a puree. If you have a conventional blender,divide into batches and return puree to the same pan.
  • 5. Salt and/or pepper to taste. Use white pepper if you are concerned about black specks in your beautiful orange soup. Let soup simmer 20 minutes or so.
  • 6. Serve plain or add a dollop of sour cream to each serving. You might want to get fancy and apply sour cream (thinned with milk) with a squirt bottle to make designs on your soup. A sprinkle of parsley or pinch of herb de provence can top it all off.

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