Description
Silky smooth, blended vegetable soup with sweet potatoes, leeks and carrots that will warm you up on any chilly night.
Ingredients
Scale
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 leeks (chopped)
- 4 medium carrots (peeled and chopped)
- 4 small or 2 large sweet potatoes (peeled and chopped)
- 2 onions (chopped)
- 4 stalks celery (chopped)
- 3 cloves garlic (minced)
- 64 ounces low sodium chicken or vegetable broth
- 6 sprigs fresh thyme leaves (about 1 tablespoon)
- 4 tablespoons fresh parsley
- Salt and pepper to taste
Instructions
- Heat butter and oil in a dutch oven or large saucepan over medium heat. Add all the vegetables and season with salt and pepper. Sauté for 5 minutes until onions are soft, making sure not to brown.
- Stir in thyme, parsley and garlic and cook until fragrant, about 1 minute. Add chicken broth and bring to a boil.
- Once boiling, reduce to medium low heat and cover. Simmer for 25 minutes until all the vegetables are soft.
- Purée with an immersion blender (or in batches in a standard blender) until soup is smooth. Taste and season with more salt and pepper as needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Entrées, Soup