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Sweet Potato—Carrot Soup

There are many variations of puréed sweet potato soups. This one stands out for its especially bright flavor enhanced by fresh dill. If you prefer a more traditional version, substitute parsley or cilantro. Vary the richness by choice of dairy—from whole milk to heavy cream.

KeyChicken stock. Unless you're using a quality low-sodium stock, you may want to mix half stock and half water.

Preparation time about 30 minutes. Serves 4-5.

SHOPPING LIST:
  • Onion
  • Sweet potato
  • Carrots
  • Chicken stock
  • Tomato paste
  • Lemon juice
  • Fresh dill
1
In a heavy pot, melt butter, then cook over low heat—covered—until onions are softened (about 10 minutes); stir occasionally
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped

2
Stir in and cook—covered—for 3-5 minutes
  • 1 large sweet potato, peeled and diced
  • 4-5 medium carrots, cut into 1" pieces

3
Stir in, bring to boil and simmer—covered— 12-15 minutes or until vegetables are tender; stir occasionally
  • 5 cups chicken stock, heated
  • 1-2 tablespoons tomato paste
4
Allow soup to cool slightly, then purée in a blender or food processor (in batches as necessary) or with an immersion blender directly in the pot.
5
Stir in and reheat
  • 1-1/2 cups (12 oz) water, heated
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • 1-2 tablespoons fresh dill, chopped
  • Salt and ground white (or black) pepper

   Serving:
  • Stir in cream or half-and-half to individual servings
  • Garnish with fresh chopped dill or chives
  • Accompany with garlic croutons

rainbow

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