Creamy Carrot Soup

This recipe was adapted from a recipe that was adapted from The New England Soup Factory. 

Approximately 6 servings. It freezes well and can be kept in the fridge then put microwave for lunch the following day. It also tastes better if you sing "Carrot Stew, Carrot Stew" while cooking.

4 ​tablespoons butter

​3 cups sliced carrots
1/​2 cup diced celery

1/4 cup diced onion

5 garlic cloves​

2 large yams 

1/​4 cup packed dark brown sugar

​​4 cups vegetable stock

2​ 1/2​ cups 2% ​milk

1/​4 cup white wine

​1/4 teaspoon paprika

1/4 teaspoon cayenne powder

1/2 teaspoon cumin

Salt and Pepper to taste

1/8 cup caramelized onion (diced very small)

1.   In a stockpot melt the butter over medium-high heat.

2.   Add the garlic, onions, carrots and celery. Sauté for 10 minutes.

3.   Add the yams and sauté another 5 minutes more.

4.   Pour the stock over the vegetables and bring to a boil.

5.   Stir in the milk, paprika, cayenne and cumin.​

6.   Reduce the heat and simmer until the yams are soft, 30-35 minutes.

7.   Add the brown sugar,​wine, salt and pepper. Let simmer for 5 more minutes.

8.   Take off heat and let cool for ten minutes.

9.   Puree the soup in the pot using a hand blender or working in batches using a regular blender.

10.  Place caramelized onions on top of portioned bowls to serve and let people stir them in for themselves.

Serve with crusty French bread or tilapia fish cakes. ​