Creamy Carrot and Sweet Potato Soup

Nothing says fall better than delicious root vegetables. Butternut squash soup shows up frequently on the rotation this time of year and, much as I love it, I was looking for something different. This creamy carrot and sweet potato soup fit the bill.

Serves 6-8

3 tbs unsalted butter, divided
1 cup sweet onion, chopped
1/4 tsp ground cinnamon
1/4 tsp ground nutmet
5 cups peeled, cubed sweet potatoes (about 3 very large ones)
1 1/2 cups water
4 cups low sodium chicken broth
3 cups peeled, chopped carrots (about 4 very large ones)
1/4 cup half and half
salt and pepper to taste
2 tbs chopped fresh thyme

Melt 1 tbs butter in a large Dutch oven over medium heat. Add onion and cook 5-7 minutes, or until tender, stirring occasionally. Stir in cinnamon and nutmeg and cook 1 minute more, stirring.

Move onion mixture to side of pan and add remaining 2 tbs butter to open space in Dutch oven. Increase heat to medium-high and cook about 1 minute, until butter begins to brown. Add sweet potatoes, water, broth, and carrots and bring to a boil. Turn the heat to low, cover, and simmer 35-40 minutes until vegetables are tender.

Use an immersion blender to puree until smooth (or do in batches in a food processor or blender, being careful to vent steam and avoid splatters).

Add the half and half and salt and pepper; stir well. Top each serving with a touch of chopped thyme.
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TASTE NOTES
This was a very thick and creamy soup with just the right notes of sweetness and spice. The intense orange color is beautiful. In retrospect, I'd have liked to top it with toasted pignoli nuts. This soup would make a great starter for your Thanksgiving meal, but is easy enough to make any night of the week.