Directions:
- Heat oil and butter in large, heavy saucepan over medium heat.
- Add carrots, leeks, garlic and sweet potatoes and sauté until leeks are translucent, about 8 minutes.
- Add chicken stock and whipping cream.
- Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
- Puree soup in blender and return to same saucepan.
- Add salt, pepper and sugar and taste and adjust seasonings.
- Stir soup over medium heat until heated through.
- Ladle into bowls and top with whipped cream, if desired.
- Note: Parboil potatoes, then oven-roast by placing potatoes on cookie sheet in 350°F oven for about 30 minutes, or until brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 457.65 Kcal (1916 kJ) | ||
| Calories from fat | 185.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.61g | 32% | |
|---|---|---|---|
| Cholesterol | 54.29mg | 18% | |
| Sodium | 452.76mg | 19% | |
| Potassium | 1266.57mg | 27% | |
| Total Carbs | 60.79g | 20% | |
| Sugars | 20.64g | 83% | |
| Dietary Fiber | 9.73g | 39% | |
| Protein | 10.94g | 22% | |
| Vitamin C | 17mg | 28% | |
| Vitamin A | 3mg | 102% | |
| Iron | 2.2mg | 12% | |
| Calcium | 151.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 84.01 Kcal (352 kJ) | ||
| Calories from fat | 34.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.78g | 32% | |
|---|---|---|---|
| Cholesterol | 9.97mg | 18% | |
| Sodium | 83.11mg | 19% | |
| Potassium | 232.49mg | 27% | |
| Total Carbs | 11.16g | 20% | |
| Sugars | 3.79g | 83% | |
| Dietary Fiber | 1.79g | 39% | |
| Protein | 2.01g | 22% | |
| Vitamin C | 3.1mg | 28% | |
| Vitamin A | 0.6mg | 102% | |
| Iron | 0.4mg | 12% | |
| Calcium | 27.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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