This Carrot & Sweet Potato Soup is the perfect lunch partner on a cold day. Smooth and warm, you can adjust the seasonings to make this soup a little sweeter or make it savory.
Author:Bill Dugan
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:Serves 6
Category:Soups
Ingredients
Scale
2 cups peeled, diced sweet potatoes
3 cups diced carrots
2 cups diced onions
2 tablespoons olive oil
1 tablespoon each, ground to a fine powder in a spice grinder or small food processor, of:
Cumin seeds
Fennel seeds
Caraway seeds
Coriander seeds
2 teaspoons salt
Black pepper to taste
6 cups of water
Instructions
Combine vegetables, oil, and seasonings in a heavy 4-quart saucepan over medium heat. Cook for about 8 minutes.
Lower the heat, cover, and cook for an additional 5 to 10 minutes, stirring occasionally. Do not let the vegetables brown.
Add 6 cups of water and bring the pot to a boil.
Lower the heat and simmer until the vegetables are soft, about 20 minutes.
Puree the soup, adding additional water if needed. You can also thin the soup with apple cider, which will add a little sweetness.
