Tuesday, February 2, 2016

Creamy Carrot Soup

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!


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
chopped ham, optional 

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.

Linked to Weekend Potluck
           Meal Plan Monday

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