Carrot Sweet Potato
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Sweet Potatoes have the highest nutritional value over all other vegetables.
They are extremely high in beta carotene and many other vitamins.
Sweet potatoes are an antioxidant food, a great way to help reduce the risk of your family getting colds.
They only have 130 - 160 calories per sweet potato making this sweet potato soup recipe a good meal for anyone concerned about their health or if your just trying to stay healthy.
Ingredients
5 Large Sweet Potatoes1 Lb. bag of Baby Carrots
1 Small Yellow Onion
1/2 tsp. Ground Cloves
3/4 tsp. Ground Cumin
3/4 tsp. Nutmeg
4 C. Vegetable Stock
2 C. Half & Half
1/2 tsp. Cinnamon
Salt & Pepper to taste
Preparing Your
Sweet Potato Soup.
Do not get sweet potatoes from the refrigeration section of a super market, cold temperatures change the taste of sweet potatoes, so try to find them elsewhere if this is the case.If you have organic sweet potatoes you can use the skin but if they are conventional you will want to peel them. Alot of times on conventionally grown sweet potatoes they are treated with dye's and waxes which you really don't want to eat.
- Always rinse your vegetables, so do this first then peel the sweet potatoes if needed and chop them in 1/8's.
- Peel and chop your onion in 1/8's.
- Chop the baby carrots in half or thirds.
Cooking your Sweet
Potato Soup Recipe.
1. Add the vegetable broth, sweet potatoes, baby carrots and onion to a large stock pot and simmer on medium heat for 35-40 minutes. Stirring Occasionally.2. Pour a small amount of the vegetable broth into a blender and add all the solids from the pot to the blender (you may have to do this more than one time) and blend until smooth, then add back to the pot.
3. Now add the half & half, cloves, nutmeg, cumin and cinnamon. Mix well and heat on low for 15 minutes. Stir, add salt and pepper to taste, then serve, or refrigerate and serve for a cold soup recipe.
You can add a mint leaf or cool whip to this sweet potato soup for a garnish.
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