Gluten Free Soup Recipe – Creamy Carrot and Sweet Potato
Skill Level: Medium
Time: 1 hour
Tasty gluten free soup recipe!
- 3 Tbsp butter, divided
- 3 C chopped carrot (about 1 lb)
- 1 C chopped onion
- ¼ C half and half
- ¼ tsp ground cinnamon
- 2 Tbsp chopped fresh flat-leaf parsley
- ¼ tsp ground nutmeg
- ¼ tsp freshly ground black pepper
- 3 ½ C water
- 1/3 C reduced-fat sour cream
- ½ tsp salt
- 3 C fat-free, less sodium gluten free chicken broth
- 4 ¾ C cubed peeled sweet potatoes (about 1 ½ lbs)
Melt 1 tbsp butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tbsp. butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
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 procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 tsp. sour cream and 3/4 teaspoon parsley.