Carrot and Sweet Potato Soup Recipe

Name: Carrot and Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium carrots, cut into 2-inch chunks; 1 pound sweet potatoes, peeled and cut into 1-inch chunks; 4 tablespoons unsalted butter; 1 medium onion, thinly sliced; 1 1/2 tablespoons tomato paste; 6 1/2 cups hot chicken stock or canned low-sodium broth; Salt and freshly ground white pepper; 1 tablespoon fresh lemon juice; 2 tablespoons finely chopped flat-leaf parsley; Garlic croutons, for serving

Servings: persons

4 medium carrots, cut into 2-inch chunks
1 pound sweet potatoes, peeled and cut into 1-inch chunks
4 tablespoons unsalted butter
1 medium onion, thinly sliced
1 1/2 tablespoons tomato paste
6 1/2 cups hot chicken stock or canned low-sodium broth
Salt and freshly ground white pepper
1 tablespoon fresh lemon juice
2 tablespoons finely chopped flat-leaf parsley
Garlic croutons, for serving

1
In a food processor fitted with a metal blade, pulse the carrots and sweet potatoes until finely chopped.
2
Melt 2 tablespoons of the butter in a medium saucepan.
3
Add the onion, cover and cook over moderately high heat, stirring occasionally, until softened.
4
Add the carrots and sweet potatoes, cover and cook, stirring once, until the vegetables are just beginning to soften, about 2 minutes.
5
Add the tomato paste and 5 cups of the hot stock and bring to a boil.
6
Cover partially and cook over moderate heat until the vegetables are tender, about 15 minutes.
7
In a blender, puree the soup in batches until smooth.
8
Return to the sauce-pan, season with salt and white pepper and stir in the remaining 1 1/2 cups of hot stock and the lemon juice.
9
Swirl in the remaining 2 tablespoons of butter and the parsley and serve with croutons.

887

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 medium carrots, cut into 2-inch chunks, 1 pound sweet potatoes, peeled and cut into 1-inch chunks, 4 tablespoons unsalted butter, 1 medium onion, thinly sliced, and more.

Yes, Carrot and Sweet Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot and Sweet Potato Soup

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