Creamy Carrot and Sweet Potato Soup

Recipe

Side Dish
Creamy Carrot and Sweet Potato Soup

Primary Media

Dish of creamy carrot and sweet potato soup topped with Greek yogurt and sprinkled nutmeg

User Rating

3.17 out of 5 stars
Rate it:
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.