Sweet Potato & Carrot Soup
Created by Chef Emily Peterson • thegourmandandthepeasant.com• Course: Appetizers & Soups
Ingredients
- 1 tablespoon grapeseed oil (or olive oil)
- 1 cup minced onion
- Salt & pepper
- 1 tablespoon minced garlic
- 4 cups diced sweet potato
- 2 cups diced carrot
- 6 cups vegetable or chicken stock
- 1/2 milk (optional)
- 1/2 cup fresh chopped herbs like mint, dill, basil, cilantro, parsley, thyme or a mix
Instructions
Heat the oil in a large pot over medium heat. Add the onion with a pinch of salt and a few cracks of fresh pepper and sauté until it begins to soften. Add the garlic and stir to combine. Add the sweet potatoes, carrots and stock. Turn the heat up to high, bring to a boil, then reduce heat to a simmer and cook until the vegetables are soft. Purée with an immersion blender or a counter top blender in batches. Stir in the milk if using and serve with a sprinkle of fresh chopped herbs.