This thick and hearty soup is comforting, delicious, and packed with vitamins and antioxidants. Sweet potatoes are so great for your body because they are a natural anti-inflammatory as well as being a complex carbohydrate which is better for managing blood sugar. When you need something warm and savory in your belly on a cold day, this is a fantastic option. With its layers of sweet potato, carrots, and onion and subtle cumin flavor with a hint of sweet, you may want to make a double batch and freeze the rest to enjoy later. Enjoy!
2 Sweet potatoes cut in 1 inch cubes
1 Cup carrots cut in 1 inch cubes
1/4 Cup diced onion
1 Clove garlic minced
1 Tbsp butter
1 Tbsp sour cream
1 Tbsp Better than Bullion Chicken
1/2 Tsp cumin
1-2 Cups reserved water *
Garnish: drizzle of maple syrup
Garnish: 1 Tablespoon chives chopped
Add water to cubed sweet potatoes and carrots in medium pan with a pinch of salt.
Bring to a boil and cook until tender (about 10 minutes).
In small skillet, add butter and onions. Sauté for about 1 minute.
Add minced garlic and continue to sauté onions and garlic until fragrant.
Drain water from cooked sweet potatoes and carrots *reserving 2 cups of water.
Add garlic and onion mixture, sour cream, Better than Bullion, cumin, and a little of the reserved water.
Using an immersion blender, mashed the mixture until most of the lumps are removed adding reserved water as needed until the desired consistency is achieved. We like a thick soup and use 1 cup of reserved water.
Garnish with a drizzle of maple syrup.
Tip: If you don't have an immersion blender, you can use a hand masher for a hearty consistency, or a blender for a smoother consistency.
Makes: 2 bowls
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