This recipe makes a large quantity so, the serving size is up to you. I posted 6 servings but, this would probably be a full dinner size portion.
8 large carrots, peeled 4 medium white potatoes, peeled 1 large sweet potato, peeled 1/2 large sweet onion 6 cups fat free, low sodium chicken stock, or enough to cover vegetables to simmer 1 tsp ground cumin 1/8 tsp nutmeg 2 bay leaves salt and pepper, to taste 1/4 cup fat free half and half, for creamy texture
Cut carrots, potatoes, and onion into large chunks of uniform size. Simmer all ingredients in large stock pot until vegetables are tender. Remove bay leaves. Ladle hot mixture into food processor or blender, leaving some of the liquid behind in the stock pot (do not blend all of the liquid broth into the final soup or it will be too thin). Blend mixture in a food processor or blender, in batches, until smooth and creamy with no lumps. While blending, drizzle half and half into the soup until creamy (it doesn't take a lot). Be careful not to burn yourself when transferring hot liquid.
I found this soup a little boring. Next time I'll use more spices. Also, I used 2% milk instead of cream and found the texture was still very satisfying. I wonder what the serving size is because I got significantly more than 6 servings.
The flavor and color of this soup are very nice. I served it in bread bowls for company. I especially liked the fact the small amount of cream is added for a good "mouth-feel." I will make this again.
I did this in the slow cooker/Crockpot, and it turned out well. Also, I used an immersion blender instead of the food processor and pureed it in the same pot. A little work, but worth it. Added to my favorite recipes. Wondering if it will be good as a chilled soup - we'll see!
This is truly an excellent recipe. We added garlic and some additional spices to boost the flavor a bit. My fiance is lactose intolerant so we left out the half and half. I added some to my bowl one night and honestly, I like it better without! A super comforting, yummy, perfect-for-fall soup!
I think you could use skim (or 1% milk) and just add a Tbl. of Coffee Mate Powder for the same consistancy. I too would leave out the white potatoes and use more Sweet Potatoes and a little garlic
I haven't made this yet but will. I think I may leave some of the veggies in chunks. May add some more spices to give it a little more bite. It sounds like the perfect "snowstorm soup". Thanks for sharing.