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Carrot and Sweet Potato Soup
- In a large Dutch oven melt the 2 tablespoons butter over medium heat. Add onion; cook about 2 minutes or until tender. Stir in carrots; cook for 3 minutes. Peel and chop one of the apples. Stir the chopped apple, broth, the water, sweet potatoes, bay leaves, and allspice into carrot mixture. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables are tender.
- Meanwhile, for garnish, finely chop the remaining apple. In a small skillet melt the 1 tablespoon butter over medium heat. Add the finely chopped apple; cook about 5 minutes or until softened. Stir in orange peel. Remove from heat; set aside.
- Discard bay leaves. Cool soup slightly. Transfer one-fourth of the soup to a blender. Cover and blend until smooth. Transfer to a large bowl. Repeat with the remaining soup, one-fourth at a time. Return all of the soup to the Dutch oven. Stir in orange juice; simmer about 5 minutes or until heated through. Top each serving with apple-orange peel mixture.
From the Test Kitchen
Prepare soup as directed, except do not stir in the orange juice; cool. Transfer soup to an airtight container. Cover and seal. Store in the refrigerator for up to 24 hours. To reheat soup, transfer soup to a Dutch oven and stir in orange juice. Heat through. Prepare garnish as directed.
Nutrition Facts (Carrot and Sweet Potato Soup)
- Per serving:
- 133 kcal cal.,
- 5 g fat
- (3 g sat. fat,
- 13 mg chol.,
- 697 mg sodium,
- 21 g carb.,
- 4 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet