CREAMY CARROT AND SWEET POTATO SOUP
Steps:
- 1. Melt butter in a large dutch oven over medium heat. Add onion to pan; cook until tender.Stir in cinnamon and nutmeg, and cook 1 minute, stirring constantly. Move onion mixture to side of pain; add remaining 2 TBSP. of butter to open space in pan. Increase heat to medium-high; cook 1 minute, or until butter begins to brown. Add sweet potatoes, carrots, water, and broth' bring to boil. cover, reduce heat and simmer about 35 minutes or until veggies are tender. 2. Place half of soup mixture in blender. Remove center piece on lid (to allow steam to escape). Place a clean towel over opening in blender lid to prevent splatters. Blend until smooth. Pour into large bowl or pot and repeat with remaining soup mixture. (you probably can't do half at a time, I don't fill the blender over 1/3 full). Stir in half and half, salt, and pepper. Ladle about 1 cup into each of 8 bowls; top each with 2 tsp. sour cream and 3/4 tsp. chopped parsley (optional, I don't do this, the soup stands up on its own)!
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