What do you get when you mix savory and sweet ingredients?
A tasty masterpiece.
Last week, while I was trying to figure out some way to use the sweet potato I had, I came across a recipe that intrigued me. It was 90% detox-approved, so I decided to alter it a little bit for a healthy dinner option. To my surprise, it worked out really well, and I made tasty food.
Creamy Sweet Potato and Carrot Soup is a delicious puree of bright vegetables for a healthy, guilt-free meal. Adapted from this recipe.
- 1 Tbs olive oil
- 1 tsp onion powder
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 3/4 c water
- 1 1/2 c chicken broth
- 2 1/2 c cubed peeled sweet potatoes
- 1 1/2 c chopped carrot
- 1/4 c Greek yogurt
- Combine olive oil, seasonings, water, broth, sweet potatoes, and carrots in large sauce pan; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
- Place soup mixture in a blender, blending until smooth. Mix in Greek yogurt. Serve.
- Top each bowl with a dollop of Greek yogurt and parsley, if desired.
The original recipe included half-and-half, which I omitted because of the no cow’s milk part of the detox (even though I ended up adding a bit of Greek yogurt…). If you want a creamier, more decadent soup, you could add about 2 Tbs of it though.
When I first looked over the recipe, I was curious how the interesting combination of ingredients (i.e. onion powder, pepper, cinnamon, and nutmeg) would go together. I knew this would either be disgusting or strangely awesome.
It was strangely awesome.
I’m not usually a big fan of sweet potatoes (I so want to be), but this had an interesting flavor that I was digging. I felt quite gourmet with my pureed vegetable soup. It was definitely a new cooking adventure for me!
Hope you find it as enjoyable as I did! If not, I call shenanigans on my taste buds because this detox is messing with my palate.