Recipe ingredients
- 2 large carrots
- 2 large sweet potatoes (about 1 1/4 pounds)
- 1/2 to 1 jalapeno pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- Sour cream (optional)
Recipe method
- Put 5 cups of water in a large pot over high heat.
- Cover and bring to a boil.
- As the water heats, peel the carrots and chop them into 1-inch cubes.
- Add them to the water (even before it boils) as you chop them.
- Repeat with the potatoes.
- Stem the pepper, remove its seeds and mince it.
- Add to the pot along with salt and pepper.
- When the water boils, lower the heat and simmer 30 minutes.
- The potatoes should be soft.
- Use a slotted spoon to transfer the potatoes to a blender and blend until smooth, adding the cooking liquid as you blend.
- Reheat the soup (fill the blender with soap and warm water and blend it to clean it).
- If you like the soup extra smooth, put it through a fine-mesh sieve.
- Serve in warm bowls topped with sour cream, if desired.
Other soup recipes:
Creamy sweet potato soup recipe
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