Once again I had some sweet potatoes sitting around (my intentions are usually good but sometimes the carry out isn't). It was a little rainy so I thought it might be a good day for soup - and it was.
Carrot Sweet Potato Soup (Adapted from my brain)
1lb carrots, cut into chunks
3-4 med sweet potatoes, cut into chunks
1 onion, chopped
2 stalks celery, chopped
3T brown sugar
5-6 c chicken or vegetable stock
1 c heavy cream
Creme Fraiche and chives for serving
Place carrots and sweet potatoes on separate roasting pans lined with silpat. Toss with about 1T of olive oil and some salt. Roast for about 1/2 hour on 450 (The carrots will be done before the sweet potatoes).
Meanwhile put onions and celery in a dutch oven with some salt and olive oil on a low heat. Cook until caramelized. You can add 1T of brown sugar to help them along. Add cinnamon and brown sugar. Slowly add the 5 c of the vegetable or chicken stock. Remove carrots and sweet potatoes from oven. Add into the pot once the soup starts to simmer. Add heavy cream and heat through. Using a stick blender, puree soup or puree in batches in a regular blender. You might need to add the additional cup of stock to thin the soup a little. You are looking for a smooth consistency (smooth as in creamy not as in baby food). Garnish with Creme Fraiche (you will not be sorry) and chopped chives.
Toasted pepitas might go nice as a topping. The roasted carrots and sweet potato add a lot of flavor.