Summary

Ingredients

• 3 tablespoon butter
• 1 medium onion (s), chopped
• 0.25 teaspoon ¼ cinnamon powder
• 0.25 teaspoon ¼ nutmeg
• 680 g sweet potato (s), peeled and cut into cubes
• 750 ml water
• 875 ml chicken broth
• 450 g carrot (s), cleaned and cut into cubes
• 30 ml milk
• 30 ml whipped cream, liquid
• 0.5 teaspoon ½ salt
• 0.25 teaspoon ¼ black pepper
• 80 ml sour cream, natural, or as a substitute sour cream
• 2 tablespoon parsley, fresh, smooth, chopped

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Instructions

1. Melt 1 tablespoon butter in a large saucepan on the stove over medium heat. Put the onion in the saucepan and sauté for 4 minutes, stirring occasionally. Add cinnamon and nutmeg and sauté for 1 minute, stirring occasionally. Push the onion mixture to one side of the pan, pour the remaining 2 tablespoons of butter into the free area of the pan, increase the heat a little and let the butter melt, it should just start to brown. Add the sweet potato cubes, the water, the chicken stock and the carrot cubes and bring everything to a boil. Reduce the heat, put the lid on the saucepan and let the soup simmer gently for 35 minutes.
2. Then puree the soup in a blender (mixer) or with a hand blender. Pour in the milk and whipped cream, season with salt and pepper.
3. Put the soup in soup plates or cups, garnish with 2 teaspoons of sour cream and 3/4 teaspoons of parsley and serve.
4. The soup tastes even better when prepared a day in advance!