I love a thick creamy soup. I enjoyed a butternut squash soup a couple of times when we ate out this summer.
I love carrots and knew I'd have to try this simple soup. The only thing I did differently is to use half sweet potatoes, as the original recipe called for regular white potatoes, and added a little bit of 1/2 & 1/2 to make it creamy. The addition of the potatoes let me know this would be a hearty soup.
Sweet potatoes are very high in Vitamin A and are great for your heart health.
Hope you enjoy this special dish too. Serve with a sandwich, or just bread and butter.
It's filling and comforting. Top with ham or bacon if desired. If you're daring,
add some curry powder, thyme or even nutmeg.
So happy I found the recipe at Grandma Loy's Kitchen who found the
original recipe at a blog from Africa. Intriguing!
CREAMY CARROT SOUP
2 Tb. butter
1 med. onion, diced
2 lg. garlic cloves, minced
10 med. carrots, peeled and chopped
3 med. white potatoes
2 med. sweet potatoes
(or use all white taters)
5 - 6 c. chicken broth, divided
(depending on how thick you like it)
1/3 c. half and half, optional
salt & pepper to taste
In large saucepan, melt butter. Add onion and garlic; cook over medium heat until onion is soft, about 5 minutes. Add carrots and potatoes. Cover with chicken 5 c. broth and bring to a boil. Reduce heat, cover and simmer about 20 minutes until vegetables are tender. (Add half and half for a creamy soup). Blend until smooth (or leave a few chunks to bite into) using an immersion blender or carefully pouring into a blender. (You may have to divide it into batches - be careful the heat doesn't blow the lid off). Season with salt and pepper. Serve hot.