Sweet Potato & Carrot Soup

Ingredients

• 4 cups vegetable stockNutrition
• 1 cup sour creamNutrition
• 1 cup skim milkNutrition
• 1/4 tsp pepperNutrition
• 1/2 tsp rosemaryNutrition
• 1/2 tsp sageNutrition
• 1/2 tsp thyme leavesNutrition
• 10 stalks medium celeryNutrition
• 1 large onionNutrition
• 2.2 lbs carrotsNutrition
• 2.2 lbs sweet potatoNutrition

Directions

1. 1Peel and thinly slice sweet potatoes and carrots. Finely chop the onion and celery. Place all in a large soup pot.
2. 2Add the vegetable stock. The stock should just barely cover all of the vegetables.
3. 3Add sage, rosemary, and thyme as well as salt and pepper to taste. Bring to the boil and cook until the vegetables are soft, approximately 20-30 minutes.
4. 4Let cool for about 10 minutes. Remove and reserve 1/2-1 cup of the liquid. Blend the rest of the soup in batches (may need to add a little of the reserved stock to get it smooth) and return to the pot. It should be a thick, smooth paste.
5. 5Over medium heat, add the milk and sour cream and blend in well. Depending on preference as to thickness, the amounts may be adjusted or some of the reserved stock added back.
6. 6Check the flavor and add more herbs, salt, or pepper as needed.
7. 7Once reheated, serve and enjoy.
8. 8Note: very good served with a dollop of sour cream and a dusting of sage and thyme. Can be frozen.

Nutrition per serving

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