Ingredients
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2 tablespoons extra virgin olive oil
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2 tablespoons butter
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4 garlic cloves
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3 peeled and chopped sweet potatoes (about 8-oz. each.)
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3 peeled and chopped carrots
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3 (14 1/2 ounce) cans chicken broth (or equivalent amount your homemade)
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1 teaspoon cumin
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1 teaspoon ground cinnamon
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1/3 cup whipping cream
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1 teaspoon salt
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fresh ground black pepper
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chopped fresh chives
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crouton
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1 medium leek
Instructions
- Combine oil and butter in a large saucepan over medium heat; add garlic and leeks; cook, stirring frequently, until they release their flavors, about 5 minutes; add sweet potatoes, carrots, broth, cumin and cinnamon; heat to a boil, reduce heat to a simmer; cook until vegetables are tender, about 5 minutes.
- Puree until smooth in a blender or food processor; return soup to saucepan.
- Stir in cream, salt and pepper to taste; garnish with chives and croutons.