DISH UP: Sweet Potato and Carrot Soup
This sweet potato and carrot soup is great to have in your cooking repertoire for the winter season.
- 2 large sweet potatoes
- 8 medium carrots
- 1 large Vidalia onion
- 1 Delicious apple
- 1 tsp. freshly grated ginger
- 3 tsp. salt
- 6 cups chicken broth
- 1/2 cup cream
1. Peel and slice the carrots and sweet potato ahead of time. Make sure the carrots are no thicker than 1/4 inch and that both vegetables are cut uniformly. Coarse chop the Vidalia onion. Core and chop the apple.
2. In a heavy bottomed skillet saute the onions for 3-5 minutes before adding the carrots and the sweet potato. Cook the vegetables for 5-10 minutes before adding the stock. Add the ginger and the apple and cook for another 15 minutes or until the vegetables are soft.
3. Using a potato masher, mash the apple and vegetables (this is not so necessary if you are using a food processor, but helps if you are using a hand held immersion blender). Using the blender puree the mixture until smooth. Finally, add the cream in a swirling motion on top of the soup.