Ingredients
4 cups Sweet Potatoes
1 cup Carrots
4 cups Vegetable Broth
1 teaspoon Ground Ginger
1 teaspoon Cinnamon
1/4 teaspoons Nutmeg
1 dash Cayenne Pepper
1/2 cups Half-and-half
Salt And Pepper, to taste
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Classic swivel peeler — potatoes, carrots, apples, asparagus
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Classic swivel peeler — potatoes, carrots, apples, asparagus
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Professional-grade blender — silky purees, hot soups, nut butters
You're reading one of recipes available free. Full library with Gastronome.
Dice your sweet potatoes and carrots. Combine them along with the vegetable broth and spices in a large pot over medium-high heat. Bring to a boil then lower the heat and let simmer for 30 minutes or until the vegetables have softened. Remove from the heat. Use a hand blender (or put into a blender) and blend until smooth. Add the half-and-half and blend until fully combined. Season with salt and pepper as needed.