Creamy Carrot And Sweet Potato Soup

I have a very special place in my heart for this soup. When I was playing in the symphony up in Kalamazoo, Michigan (yes, it’s a real place!) this was the first meal I had with my host Nancy. Nancy loves to cook, and I’m sure that if she were of my generation, she would likely be a food blogger as well. She rarely repeats a recipe, and staying with her inspired me to branch out of my comfort zone and try new things in the kitchen as well. Nearly every trip to Kalamazoo, I stayed with her, and we would always cook and look at the new Cooking Light magazine together.

I have made this soup several times since I first had it three years ago in her kitchen. I made some adaptations until I found the perfect balance of flavors. You would think the soup would be sweet, but it’s not. Serve it with a grilled cheese sandwich or some bruschetta, and you have what I think is the perfect meal.

Creamy Carrot and Sweet Potato Soup

Ingredients

3 tablespoons
butter, divided

1 cup
chopped onion

1/4 teaspoon
ground cinnamon

1/4 teaspoon
ground nutmeg

4 3/4 cups
cubed peeled sweet potatoes (about 1 1/2 pounds)

3 cups
chopped carrot (about 1 pound)

1 small apple, peeled, cored, and chopped

2 1/2 cups
water

4 cups veggie or chicken broth

1/4 cup
half-and-half

1/2 teaspoon
salt

1/4 teaspoon
freshly ground black pepper

1/3 cup
reduced-fat sour cream

Directions

Melt 1 tablespoon butter in a large Dutch oven over medium
heat. Add onion to pan; cook 4 minutes or until tender, stirring
occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring
constantly. Move onion mixture to side of pan; add remaining 2
tablespoons butter to open space in pan. Increase heat to medium-high;
cook 1 minute or until butter begins to brown. Add sweet potatoes, carrots, apple, water, and broth; bring to a boil. Cover, reduce heat, and
simmer 35 minutes or until vegetables are tender.

Place half of soup mixture in a blender. Remove center piece of
blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth. Pour into a large bowl. Repeat procedure with
remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle into soup bowls, and top each serving with about 2
teaspoons sour cream.