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Cream of Carrot and Sweet Potato SoupTheWorldWideGourmet.com

Total time:

Preparation time: 15 minutes
Cooking time: About 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:53.8 kcal

Proteins:1.8 g

Fats:0.7 g

Carbohydrate:10.7 g

Fibers:2 g

Sugar:4.7 g

Cholesterol:2.3 mg

Sodium:119.2 mg

Calcium:57.4 mg

Energy:159 kcal

Proteins:5.2 g

Fats:2 g

Carbohydrate:31.5 g

Fibers:6 g

Sugar:13.8 g

Cholesterol:6.7 mg

Sodium:352 mg

Calcium:169.6 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

6

carrots, depending on size

1

large sweet potato

1

onion

water or light chicken stock

500

ml

milk

1.25

ml

salt

1.25

ml

cinnamon

1.25

ml

ground cumin

METHOD

  1. Peel and cut up the carrots and sweet potato.
  2. Place them into a large saucepan with the peeled chopped onion.
  3. Cover with water or stock; bring to a boil; cook over medium heat until the vegetables are tender.
  4. Reserve 500 ml (2 cups) of the cooking liquid, keeping the rest in case you need it.
  5. Return the 500 ml of cooking liquid and vegetables to the saucepan and add 500 ml (2 cups) milk. Purée everything with an immersion blender, or use a blender or ricer, whichever is most convenient.
  6. Add a little more of the cooking liquid or milk to obtain the desired consistency. The soup should be creamy but not too thick.
  7. Mix in the seasonings; reheat over medium heat and correct the seasoning. Serve hot.

WINE SUGGESTIONS

Zinfandel

Merlot

Sangiovese

CHEF'S NOTES

To reduce the cooking time, chop the vegetables into smaller pieces.



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