Creamy Carrot and Sweet Potato Soup

Recipe

Side Dish
Creamy Carrot and Sweet Potato Soup

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User Rating

3.17 out of 5 stars
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12 ratings

Recipe Data

8
Servings
30min
Prep
1hr10min
Total

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 tbsp.Hy-Vee canola oil
    1 c.chopped onions
    ¼ tsp.Hy-Vee ground cinnamon
    ¼ tsp.ground nutmeg, plus additional for topping
    4 ¾ c.cubed peeled sweet potatoes (about 1-1/2 pounds)
    3 c.chopped carrots (about 1 pound)
    1(32 oz) carton Hy-Vee 33%-less-sodium chicken broth
    2 ½ c.water
    ¼ c.Hy-Vee skim milk
    ½ tsp.Hy-Vee salt
    ¼ tsp.Hy-Vee freshly ground black pepper
    c.Hy-Vee plain Greek yogurt, divided

    Directions

    1. In a large Dutch oven, heat canola oil over medium heat. Add onions to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and 1/4 teaspoon nutmeg; cook 1 minute, stirring constantly. Add sweet potatoes, carrots, broth and water; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
    2. Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat with remaining soup mixture. Stir in skim milk, salt and pepper. Top each serving with about 2 teaspoons plain Greek yogurt. Sprinkle with nutmeg, if desired.

    Nutrition facts

    Servings

    130 Calories per serving

    Amounts Per Serving

    • Total Fat: 2g
    • Cholesterol: 0mg
    • Sodium: 500mg
    • Total Carbohydrates: 26g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 430%
    0%
    Vitamin C 10%
    0%
    Iron 4%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Back to School 2013.