I like to serve this soup for dinner with flank steak and fresh green beans with sea salt.
If you like this recipe, check out my butternut squash soup, chicken noodle soup and other soup recipes.
Heat olive oil in a dutch oven over medium-high. Add onions and saute until softened, 3 minutes. Add the carrots, garlic and seasonings (through pepper). Cook until vegetables are soft, 8-10 minutes. Add remaining ingredients. Bring to a boil over high heat, then turn heat down to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, about 30 minutes.
Using a hand-held, stick blender, puree the soup until smooth. Alternatively, transfer soup to a blender and puree in batches when cooled. Return to pot and heat until warmed through. Season with salt and pepper to taste. Serve in bowls, garnished with sweet potato chips.
Serves 10.
Per serving: 134 calories, 4 g fat, 0 mg cholesterol, 22 g carbohydrate, 4 g fiber, 5 g protein, 50% Vitamin A, 67% Vitamin C, 5% calcium, 7% iron