Creamy Carrot and Sweet Potato Soup

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 tablespoons butter divided
• 1 pound carrots chopped
• 3 cups fat-skimmed beef broth fat-free
• 2 tablespoons parsley fresh chopped
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon nutmeg 
• 0.3 cup half and half 
• 0.3 cup cream sour reduced-fat
• 1 cup onion chopped
• 0.5 teaspoon salt 
• 1.5 pounds sweet potatoes and into cubed peeled
• 3.5 cups water 

Equipment

• bowl
• frying pan
• ladle
• blender
• dutch oven

Directions

1. Melt 1 tablespoon butter in a large Dutch oven over medium heat.
2. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown.
3. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
4. Place half of soup mixture in a blender.
5. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
6. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
7. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.