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Before you jump to Sweet Potato and Carrot Soup recipe, you may want to read this short interesting healthy tips about Apples Can Certainly Have Massive Advantages To Improve Your Health.
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While everyone understands that eating plenty of fruits and vegetables is a great way to ensure your body gets all the nutrition it needs, how come apples pushed so much? You will find that the vitamins and minerals that you will find in apples can be very beneficial for your health.. Several of the major minerals that you’ll come across in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, as well as other trace minerals. And you’ll even discover vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and some other trace vitamins.
In conclusion, I guess an apple a day really can keep the doctor away and now you know why. In this article we just discussed some of the benefits of eating an apple a day. All the benefits would take us to much time to include in this article, nevertheless the information is out there. I am hoping that the next time you go to the supermarket you find yourself getting plenty of apples. You will notice that your overall health may greatly be benefited when you eat apples.
We hope you got insight from reading it, now let’s go back to sweet potato and carrot soup recipe. You can have sweet potato and carrot soup using 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Sweet Potato and Carrot Soup:
- Prepare 3 tbsp butter
- Provide 1 cup onion, chopped
- Prepare 1/2 tsp ground cinnamon
- Take 1/2 tsp ground nutmeg
- Use 1/2 tsp ground Jamaican all-spice, or all-spice
- Use 1/2 tsp ground cardamom
- Provide 4 3/4 cup sweet potatoes - peeled and cubed
- You need 3 cup carrots - peeled and cubed
- Provide 3 1/2 cup chicken broth, low-sodium
- Provide 3 cup water
- Use 1 1/2 tsp fresh grated ginger
- You need 1/4 cup half & half
- Use 1 tbsp (optional) sour cream
Instructions to make Sweet Potato and Carrot Soup:
- Prep all vegetables. Dice onion. Peel then cut sweet potatoes and carrots to roughly the same size.
- In a small bowl combine and mix well all dry spices, EXCEPT the ginger.
- In a large pot over medium heat melt butter. Add onions and saute about 4-5 minutes, or longer until translucent. Each stove is different so if onions look like they are about to burn turn down the heat. (If you have an electric stove, take the pot off the element for about a minute.) Add spices and stir for 1 minute until fragrant.
- Add sweet potatoes and stir. Add carrots and stir all to combine well.
- Increase heat to high add broth and water. When everything is combined and just beginning to boil add freshly grated ginger.
- Cover, reduce heat and simmer for 35 minutes. Before going to next step make sure vegetables are cooked through by fork testing.
- Take soup pot off heat element if you have an electric stove. If not, turn off heat. Uncover pot and allow to cool for about 20 minutes before proceeding to next step.
- Working in small batches ladle soup mix into blender. While blending if mixture seems too thick add a little broth. Make sure to blend until very smooth. Pour into separate pot. Repeat until all has been blended. If you have an immersion blender, blend until creamy smooth consistency.
- Once everything is blended add half & half and stir well to combine.
- Optional - When serving add a tablespoon of sour cream to soup.
- For me, this soup tastes better the next day, but sometimes I can't wait that long.
- If there are leftovers, this soup freezes beautifully.
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