Creamy Sweet Potato and Carrot Soup

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Creamy Sweet Potato and Carrot Soup

 

2 large carrots

2 large sweet potatoes, about 1 1/4 pounds

1/2 to 1 jalapeno pepper

1 teaspoon salt

1 teaspoon black pepper

sour cream, optional

 

Put 5 cups of water in a large pot over high heat.

Cover and bring to a boil. As the water heats, peel

the carrots and chop them into 1-inch cubes. Add them

to the water (even before it boils) as you chop them.

Repeat with the potatoes. Stem the pepper, remove its

seeds and mince it. Add to the pot along with salt and

pepper. When the water boils, lower the heat and

simmer 30 minutes. The potatoes should be soft.

Use a slotted spoon to transfer the potatoes to a

blender and blend until smooth, adding the cooking

liquid as you blend. Reheat the soup. (Fill the

blender with soap and warm water and blend it to clean

it.)

If you like the soup extra smooth, put it through a

fine-mesh sieve.

Serve in warm bowls topped with sour cream, if

desired.

Serves 4.

 

 

 

 

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