Sweet Potato Carrot Soup

[Lorraine]

My home computer was in surgery all weekend, so I found myself in the kitchen. I went through my "One Potato Two Potato " cookbook, and combined a few recipes.

1 really large sweet potato, peeled and chunked
1 medium white potatoe, peeled and chunked
3 large carrotts, peeled and yes chunked
1 large white onion, peeled and diced
8 cups turkey stock
8 slices bacon, diced
2 bay leaves
1 large sprig fresh summer savoury

Fry the bacon until crisp. Remove from pan. Drain off all but 2 Tbsp of fat. Add the onion, season with S & P, and saute until soft, don't let it brown. Remove as much fat as you can ( well, not if you're Billy) Add both kinds of potatoes, stock, bay leaves, and savoury. bring to a boil, then turn down to a simmer, with cover a bit ajar. Cook for about 60 minutes until potatoes are soft. Remove bay leaves and savoury.

At this point, I stuck in a frozen water bottle to cool it quickly then refridgerated it. Next day, there was only a very thin layer of fat. Remove it. I used an imersion blender to puree it, but left some chunks in.

When ready to serve, check for seasonings, heat, sprinkle bacon bits on top.

[Mare749]

Copied and saved! I just love soup, all kinds of soup!
Thank you.

Maryann

[cjs]

this does sound like a 'comfort' soup, doesn't it? duly copied also.

[Dismc]

Made this soup Friday. Roasting the vegies first is what made it so good. The big bonus...2 points with weight watchers.

Roasted Autumn Vegetable Soup

1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2 inch chunks
6 medium parsnips, peeled and cut into 1 1/2 inch chunks
4 cups winter squash, such as butternut, peeled and cubed
2 sprays cooking spray
3 cups fat-free chicken broth
1/2 cup fat-free evaporated milk
1/2 tsp table salt, or to taste (I used kosher)
1/2 tsp black pepper

Preheat oven to 400 degrees. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes. (I roasted for 30 mins).

Place vegetables in a large pot. Add broth and milk; season to taste with salt and pepper. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth.
Adjust thickness of soup with broth or water.

Yields about 1 1/2 cups per serving
8 servings

Trader Joes has packages of winter vegetables already peeled and chunked in their fresh vegetable section. Made this a 5 minute prep. Gotta love that.

[SDRecipeGirl]

This autumn veg. soup recipe sounds really yummy! Gotta love the soups that don't have many calories, yet are utterly satisfying. Copied!!

[Roxanne 21]

OHHHH----this sounds YUMMM!!!! (BOTH!!!) Copied and will do---LOVE soups!!!! Thanks, y'all!!!

[Lorraine]

I like making them this time of year and bringing them for lunch.