Indulge your taste buds and warm your center with this velvety smooth sweet potato and carrot soup with just a hint or rosemary. Perfect for a chilly fall evening or as an appetizer for a special guest.
I have to mention these darling little bone-china, made-in-England, I-don’t-know-how-old sipper cups I picked up one day at a local antique market. I don’t know about you but I love to add a little fancy to my dinner, whether it is a pretty glass for my red wine or these antique sipper cups I believe in making the most ordinary weeknight meals special. It just feels good.
What you’ll need for the soup:
3 large organic carrots, peeled
1 medium sweet potato, peeled
8 cups of gluten-free chicken broth
1/2 teaspoon of dried rosemary
1/4 cup of milk
What to do:
Pour the broth into a medium-large saucepan. Cut carrots and sweet potato into 1-1.5 inch pieces and place into broth. Add rosemary and bring to a boil. Turn down the heat to around medium-low or until the broth is simmering. Simmer for about 1/2 hour to 40 minutes or until the carrots are tender. Remove from heat, and with a hand blender purée the soup. Once done, add the milk and return to heat. Heat only for a minute or two and remove from heat, do not allow to boil again. Pour into your favourite soup bowl, garnish with a little rosemary if desired and enjoy!
If you notice I used organic carrots. I swear they are sweeter and tastier than conventional. Don’t take my word for it. Just to a raw taste test yourself. The difference is huge and it will make a difference in the way your soup tastes. I hope you like it as much as I do.