Sweet Potato Carrot Soup


By Dane Feldman

Photo by Dane Feldman.

It may not seem like spring is just a few weeks away, but it is. While the warmer weather is much anticipated, the change means it’s time to shed our winter weight in time for swimsuit season. Because sweet potatoes can be considered both a vegetable and a complex carbohydrate, this soup is healthy and filling.

What you’ll need:
4 cups sweet potato, chopped
3 cups baby carrots
2 tbsp peanut oil
1/2 large onion, chopped
1 1/2 tsp garlic, chopped
1/2 tsp cumin
1/2 tsp black pepper
2 cups vegetable stock
1/4 cup half and half

In a large soup pot, saute the garlic and onion in oil. When the onion begins to brown, add the carrot, cumin, and pepper. Cook for about a minute and then pour in the vegetable stock and sweet potatoes.

Bring to a boil, then reduce heat and let simmer for 15 minutes.

Once the soup cools a bit, pour it into a food processor and pulse until smooth. Put the soup back into the pot and pour in the half and half. Stir to combine and reheat to serve.