Creamy Carrot and Sweet Potato Soup

Ingredients:

3 T Butter

1 C Chopped Onion

1/4 t Ground Cinnamon

1/4 t Nutmeg

4 3/4 C Peeled, Cubed Sweet Potatoes

3 C Peeled, Chopped Carrots

3 C Water

3 C Chicken Broth

1/4 C Half-and-half or Heavy Cream

1/2 t Salt

1/4 t Pepper

Sour Cream, for topping

Fresh Flat-Leaf Parsley, for topping

Directions:

Melt butter in a large pot over medium heat. 

Cook onion in butter until translucent. Add cinnamon and nutmeg and cook an additional minute. 

Add sweet potatoes, carrot, water and chicken broth. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 35-40 minutes. 

Using an immersion blender, puree soup until smooth. 

Stir in half-and-half, salt and pepper. 

At this point you may refrigerate to reheat later (over low heat) or serve topped with sour cream and parsley. 

Yield: 6 Servings

* Adapted from http://www.myrecipes.com/recipe/creamy-carrot-sweet-potato-soup