A+ Root Soup

Recipe Rating:	12 Ratings5
Categories:	Cream Soups, Quick & Easy
Collections:	Soup's On!
Serves:	6
Prep Time:	30 Min
Cook Time:	30 Min

Ingredients

2 lb	carrots- sliced
2 lg	sweet potatoes - about 2lbs
1 Tbsp	olive oil
1 Tbsp	butter
1 lg	onion-chopped
1 clove	fresh garlic - or equivalent-optional
6 c	chicken stock
1/2 c	light sour cream-optional
	salt and pepper to taste
justa pinch	herbes de provence

Pinched by Kathleen_Doles, and 1,457 more.

Polly Anna

Well Seasoned

Milwaukee,WI (pop. 594,833)

Polly

Member Since Nov 2009

Polly's Notes:

County Clare, my favorite Irish Pub in Milwaukee, makes a great Root Soup. My version is rich, but without the whipping cream their original recipe calls for, and with ingredients you may already have on hand.

Comments from the Test Kitchen:

If you love sweet potatoes and carrots, then you will adore this recipe. I can just imagine settling in on a cold night with a big, steamy bowl... sigh.

Directions

Place sliced carrots in microwave safe container, add a splash of water, cover and microwave about 10 minutes.

Or use any cooked carrots.

The sweet potatoes can also be microwaved. Place on a plate and cover with a paper towel. Microwave until soft - they will smell great - about 8 minutes.

Or use leftover baked sweet potatoes. Feel free to add left over boiled or baked white potatoes too.

Saute onion in olive oil and butter in a large,heavy sauce pan until rich in color to develop flavor (just short of burning) add garlic near end of cooking, and pour in the six cups of chicken stock.

Add carrots and potatoes. Let everything simmer about 10 minutes and then use your immersion blender to create a puree. If you have a conventional blender,divide into batches and return puree to the same pan.

Salt and/or pepper to taste. Use white pepper if you are concerned about black specks in your beautiful orange soup. Let soup simmer 20 minutes or so.

Serve plain or add a dollop of sour cream to each serving. You might want to get fancy and apply sour cream (thinned with milk) with a squirt bottle to make designs on your soup. A sprinkle of parsley or pinch of herb de provence can top it all off.

Comments

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c g coffeecup

Nov 2, 2010

this sounds like comfort food to me.

Robin DuPree robdupree

Nov 2, 2010

Congratulations on your blue ribbon...

Debbie wright debbie110772

Nov 5, 2010

congrats...sounds delightful!!

Kitchen Crew JustaPinch

I tried this recipe and say it's Family Tested & Approved!

Kim Biegacki pistachyoo

Kim Biegacki [pistachyoo] has shared this recipe with discussion group:
St. Patrick's Day

Tara Pacheco tnj2008

Tara Pacheco [tnj2008] has shared this recipe with discussion group:
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Melanie B MelBelle

Melanie B [MelBelle] has shared this recipe with discussion groups:
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Connie Hoskins IMJUSTCOOKIN

Mar 11, 2012

This sounds really yummy! I will save it and make it in the Fall when the carrots and sweet potatoes in the garden are ready to harvest. If I can't wait that long I may break down and buy them.lol

Cara Neal-Bambenek Cara24601

Mar 11, 2012

It is certainly a beautiful, colorful soup! Thank you for sharing.

Carol Coffelt LOVE2INVENTNEWMEALS

Mar 11, 2012

Soup was delish! Family raved about it!! Congrats on your Blue Ribbon!!

Tamera Rumfelt tamiwithani

Mar 11, 2012

Just did the calculations...if you are interested this is 4 WW Points per serving. Here's the breakdown.

Calories 169.3

Total Fat 7.4 g

Saturated Fat 3.9 g

Polyunsaturated Fat 1.1 g

Monounsaturated Fat 4.1 g

Cholesterol 18.0 mg

Sodium 1,048.8 mg

Potassium 1,006.4 mg

Total Carbohydrate 23.8 g

Dietary Fiber 4.4 g

Sugars 9.4 g

Protein 3.8 g