i decided that since its fall i'm going to make soup. not the think weak stuff you get off a can but real, hearty, put in the freezer to eat later when you don't have a lot of time and its raining soup. this decision was accompanied by the delivery of a hand me down sunset magazine. in it was a section of soups. so i gave creamy carrot and sweet potato soup a go. it was delicious and very satisfying. i halved it since i didn't want to end up with alot of extra inedible good but i'm giving you the full recipe here, for 5 or 6 servings and i'm going to double it next time for more enjoyment. try it out:
2 tbs butter, divided
1 cup chopped onion
1/4 tsp each cinnnamon and nutmeg, {i didn't have nutmeg but it was delicious with just cinnamon}
4 3/4 cups peeled, cubed sweet potatoes, about 1 1/2 pounds
{i technically bought yams but i am still not sure the difference, i just want to be clear, if anyone else can enlighten me please do}
3 cups reduced-sodium chicken broth
3 cups chopped carrots about 1 lb
1/4 cup half and half
1/2 tsp salt
1/4 tsp pepper
1/3 cup sour cream
2 tbsp chopped flat leaf parsley
Melt 1 tbsp butter ina 5-6 qt pan over medium heat. add onion and cook until tender, about 4 minutes, stirring occasionally. add cinnamon and nutmeg and cook, stirring 1 min. move onion mixture to side of pan and add remaining 2 tbsp butter to open space. increase heat to medium-high and cook until butter begins to brown, about 1 minute. add sweet potatoes, 31/2 cups water, the broth, and carrots. cover pan, bring to a boil, then reduce heat and simmer until vegetables are tender, about 35 minutes.
puree half of soup at a time in a blender with center piece of blender lid removed to allow steam ot escape and a towel draped over lid opening to avoid splatters. {though complicated sounding, it worked perfectly} pour soup into a large bowl and stir in half and half, salt and pepper. ladle into bowls and top with sour cream and parsley. enjoy!
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