This soup is very quick and easy to make, highly nutritious, and low in fat yet filling and delicious. Blending the soup in a food processor gives it a smooth, creamy texture. Supermarkets sell bags of baby carrots and peeled, cubed sweet potatoes. They cost more but almost eliminate the preparation work. The soup alone makes a great lunch or appetizer dish; with a sandwich and salad it becomes a full meal.
Instructions
1. Peel and chop the carrots, onion and sweet potatoes into cubes and place them in the saucepan. Add the peeled garlic cloves to the pan too.
2. Pour the broth into the pan. If it does not cover the vegetables completely, add some water to just cover all of them.
3. Bring the soup to a boil, then turn the heat to medium low so it is barely simmering. Let it simmer for 20 to 30 minutes, or until all the vegetables are soft. Check by inserting a sharp knife into a few of the vegetable cubes.
4. Turn off the heat and allow the soup to cool slightly. Pour the soup into a food processor and blend it until smooth, or until it reaches your desired consistency.
5. Season the soup with salt and pepper to taste, then serve.
Tags: food processor, sweet potatoes