Creamy Carrot-Sweet Potato Soup
Preparation time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
- 1 tablespoon butter or extra-virgin olive oil
- 1 medium onion or 1 leek, diced (about 1 cup)
- 3 cloves garlic, minced (about 1-2 teaspoons)
- 1-inch piece fresh ginger, minced or grated
- 4 large carrots, peeled and diced (about 4 cups)
- 1 medium sweet potato, peeled and diced (about 1 cup)
- 4 cups (32 ounces) reduced-sodium vegetable broth
- 1 cup whole milk or half-and-half
- ½ teaspoon salt
- ½ teaspoon ground black pepper (optional)
Instructions:
- Heat a large stockpot or Dutch oven over medium heat.
- Add the butter or oil and heat until the butter is melted or the oil is shimmering.
- Add the onion, garlic, and ginger. Cook for 3 minutes, stirring often.
- Add carrots, sweet potato, and broth.
- Bring to a boil over high heat, then reduce to a simmer.
- Cover the pot with a lid and cook until the carrots and sweet potatoes are very soft.
- Puree the soup with an immersion (handheld) blender until smooth, about 2-5 minutes.
- Add milk, salt, and black pepper (if using).
- Serve warm.
