Soup season is just about here! I’m all about comfort food and I just love that you can take a few ingredients and create a magical, satisfying and healthy meal. Did I say delicious? I shared my Roasted Butternut Squash Soup recipe last year, and this one is along the same lines, but even easier. Bring on the chilly weather I say! Serves 6-8
Prep time: 10 minutes
Cooking time: 35 minutes
1 small onion chopped
1 clove garlic finely chopped
4 carrots peeled and roughly chopped
2 large sweet potatoes peeled and cubed ( about 4 cups)
1 teaspoon kosher salt
1/2 teaspoon ground pepper
1/4 teaspoon ground nutmeg
4 cups chicken or vegetable broth
1 tablespoon olive oil
Sauté onion and garlic in the olive oil on medium low heat until translucent not brown, for about 5 minutes. Tip: don’t heat your oil first. Place oil, onion and garlic in the pot then heat it up. This will prevent them from browning too much or burning.
Add the rest of the ingredients, turn heat up and bring to a boil. Once it comes to a boil, cover and simmer on low for about 30 minutes or until carrots and sweet potatoes are tender. Use an immersion blender or pour in to regular blender to purée. If you find the soup too thick for your liking add a little more broth or water. Taste for salt and pepper. Garnish with a dollop of sour cream or Greek yogurt. Freezes well.