“This soup has a natural sweet flavor from the sweet potatoes and carrots.”
READY IN:
16mins
YIELD:
4 Quarts
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Bring water, thyme, bay leaves, onions, and diced yams to a boil.
  2. Lower heat to medium and cook, covered about 30 minutes, until sweet potatoes begin to break down and form a broth.
  3. Stir occasionally.
  4. Add celery and russet potato, and continue cooking 10 minutes.
  5. Add sweet potato half circles, carrots, basil, and tarragon.
  6. Lower heat and simmer, covered until veggie pieces are tender, about 10-15 minutes.
  7. Add peas and parsley, and simmer 5 minutes.
  8. Turn burner to lowest heat.
  9. Blend sour cream and milk together in blender container, and add to soup along with salt, pepper, and chives.
  10. Heat gently, stirring often, until soup is hot but not boiling.
  11. Adjust seasonings to taste.
  12. Serve.

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