Sweet Potato Carrot Soup
  Re: (...)
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.
Practice safe lunch. Use a condiment.
  Re: Sweet Potato Carrot Soup by Lorraine (My home computer was...)
Copied and saved! I just love soup, all kinds of soup!
Thank you.


"Drink your tea slowly and reverently..."
  Re: Re: Sweet Potato Carrot Soup by Mare749 (Copied and saved! I...)
this does sound like a 'comfort' soup, doesn't it? duly copied also.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Sweet Potato Carrot Soup by Lorraine (My home computer was...)
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.
  Re: Re: Sweet Potato Carrot Soup by Dismc (Made this soup Frida...)
This autumn veg. soup recipe sounds really yummy! Gotta love the soups that don't have many calories, yet are utterly satisfying. Copied!!

"Everything tastes better with wine"
  Re: Re: Sweet Potato Carrot Soup by SDRecipeGirl (This autumn veg. sou...)
OHHHH----this sounds YUMMM!!!! (BOTH!!!) Copied and will do---LOVE soups!!!! Thanks, y'all!!!
"Never eat more than you can lift" Miss Piggy
  Re: Re: Sweet Potato Carrot Soup by Roxanne 21 (OHHHH----this sounds...)
I like making them this time of year and bringing them for lunch.
Practice safe lunch. Use a condiment.

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