 | | Directions | - Peel sweet potatoes and cut into 1 inch chunks. Peel carrots and then slice into 1 inch lengths.
- Remove outer skin on onion and garlic. Then chop onion and garlic.
- In large heavy cooking pan, add butter and oil. Then add chopped onion and garlic as butter melts. Saute onion and garlic for approximately 5 minutes, until tender.
- Add sweet potatoes and carrots to onion and garlic mixture. Saute all ingredients together on medium heat for an additional 5 minutes.
- Add chicken broth, and cumin with other ingredients in large pan. Bring mixture to a full boil and then reduce heat to simmer and cover pan, cooking for 30 to 35 minutes or until vegetables are tender and well cooked.
- Using a food processor or a blender or an immersion blender, puree all ingredients until smooth and creamy. Add milk or milk of choice such as low-fat or half and half. Season to taste with salt and pepper.
- Serve hot in soup bowls. Garnish with chives if desired.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Container: large sauce pan
Servings: 4
Serving Size: 2 cups
|  | | Ingredients | | - | | 5 cups sweet potatoes, chopped |
| - | | 3 cups fresh carrots, chopped |
| - | | 1 large onion, chopped |
| - | | 2 cloves garlic, chopped |
| - | | 1 tablespoon butter |
| - | | 1 tablespoon olive oil |
| - | | 3 1/2 cups chicken broth |
| - | | 1/2 cup slim milk, whole milk or half-and-half |
| - | | 2 teaspoons ground cumin |
| - | | 1/4 teaspoon red pepper flakes, crushed (optional) |
| - | | salt and pepper to taste |
| - | | croutons and minced chives - garnish |
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