Guest guest Posted May 7, 2007 Report Share Posted May 7, 2007 I made this for dinner last night and it was fantastic. Except for the salt and pepper (and optional sour cream) it is pure vegetables!! I also threw in some onions and red and green peppers. The jalapeno really makes it good!! I will definitely make it again. Thanks, Felicia! Susan , Felicia Lester <felicia_lester wrote: > > 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. > > > > > ______________________________\ ____ > Need Mail bonding? > Go to the Mail Q & A for great tips from Answers users. > http://answers./dir/?link=list & sid=396546091 > Quote Link to comment Share on other sites More sharing options...
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