Fall is in the air! This Carrot and Sweet Potato Soup is a great make-ahead lunch option to warm your belly on the cool fall and cold winter days. Simply pour your servings into Wean Green Lunch Bowls for pre-prepped meals on the go or in the comfort of your own home.
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.
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.
Place soup mixture in a blender. Blend until smooth and return to pot.
Stir in half-and-half, salt, and pepper. Top each serving with about 2 teaspoons sour cream and parsley.
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