Creamy Carrot Soup
Prep time
Cook time
Total time
  • 2 tbsp butter
  • 2 lbs carrots (about 10), chopped
  • 1 sweet potato, chopped
  • 4 cups vegetable broth or chicken broth
  • 1 tsp cumin
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp nutmeg
  • 1 bay leaf
  • ½ cup milk
  1. In a large saucepan or dutch oven, melt butter oven medium heat. Saute onion for about 5 minutes or until soft. Add carrots, sweet potatoes, broth, cumin, salt, pepper, nutmeg and bay leaf. Bring to a boil then reduce heat. Cover and simmer for 20 minutes. Discard bay leaf.
  2. Puree in batches in a food processor until smooth. Return to the pan and stir in the milk.
  3. Serve with crushed tortilla chips, crackers or croutons on top.
Recipe by Life at Cloverhill at