Not-Too-Sweet Sweet Potato Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 cloves garlic, minced
• 2 sweet potatoes, peeled and diced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the sweet potatoes, vegetable broth, thyme, nutmeg, and cinnamon. Bring to a boil, reduce heat, and simmer for 30 minutes.
4. Remove from heat and use an immersion blender to puree the soup until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Garnish with parsley and serve.

Interesting Facts

• Sweet potatoes are high in vitamin A and beta-carotene, which can help improve your vision.
• The nutmeg and cinnamon in this soup adds a unique flavor, and is also known for its anti-inflammatory properties.
• This soup is also a great way to use up any leftover vegetables you may have in the fridge!