Today is a soup day. It’s rainy, grey and I just want to stay inside. Plus, after recently having major surgery, I’m on a limited diet of soft foods. When I noticed I had a couple of sweet potatoes in my pantry I decided to use them to make a blended, flavorful soup.
I’m not much of a soup chef. I have my minestrone, but that takes a lot of chopping. When a friend brought me some butternut squash soup last week she said all she did was roast everything and put it in a blender with some stock. Easy peasy.
This soup is sweet, savory and slightly creamy. Perfect for a day like today.
Easy sweet potato carrot soup
- 2 sweet potatoes
- 3 carrots
- 3 cloves garlic
- 1/2 onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 fresh sage leaves
- 3 cups chicken stock
- 4 oz. Neufchâtel cheese (or cream cheese)
- salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit. Peel the carrots. Place the carrots and the whole sweet potatoes on a parchment-lined baking sheet and bake for one hour. Remove the carrots and place the whole, peeled garlic cloves in the pan. Roast another 15 minutes or until garlic is golden brown.
Meanwhile, heat the oil and butter in a pan and sauté the onions until translucent, about 7 minutes. Roughly tear up the sage and place in the pan. Sauté for another 2 minutes. Turn off heat and set aside.
After the sweet potatoes have cooled slightly it should be easy to remove the skins. Chop them into rough pieces and place in a blender with the carrots, garlic, onions and sage. Add 2 cups of stock and blend for a few minutes, scraping down the sides if necessary.
Put contents in a soup pot and add remaining cup of stock. Bring to a boil, turn down heat and simmer for about 30 minutes, stirring occasionally.
A few minutes before serving stir in the cream cheese until melted and well combined. Serve with a sprinkling of freshly grated parmesan.