Carrot and Sweet Potato Soup

What is more comforting than a warm bowl of soup. When the ingredients are readily available and it is healthy, it even better. I make squash soup regularly now but I came across this one that sounds very good and will try it because I have the sweet potatoes and carrots which will come from my garden.

Ingredients
4 medium carrots, cut into 2-inch chunks
1 pound sweet potatoes, peeled and cut into 1-inch chunks
4 tablespoons unsalted butter
1 medium onion, thinly sliced
1 1/2 tablespoons tomato paste
6 1/2 cups hot chicken stock or canned low-sodium broth
Salt and freshly ground white pepper
1 tablespoon fresh lemon juice
2 tablespoons finely chopped flat-leaf parsley
Garlic croutons, for serving

Directions
In a food processor fitted with a metal blade, pulse the carrots and sweet potatoes until finely chopped.
Melt 2 tablespoons of the butter in a medium saucepan. Add the onion, cover and cook over moderately high heat, stirring occasionally, until softened. Add the carrots and sweet potatoes, cover and cook, stirring once, until the vegetables are just beginning to soften, about 2 minutes. Add the tomato paste and 5 cups of the hot stock and bring to a boil. Cover partially and cook over moderate heat until the vegetables are tender, about 15 minutes.
In a blender, puree the soup in batches until smooth. Return to the sauce-pan, season with salt and white pepper and stir in the remaining 1 1/2 cups of hot stock and the lemon juice. Swirl in the remaining 2 tablespoons of butter and the parsley and serve with croutons.


Source: http://www.foodandwine.com/recipes/carrot-and-sweet-potato-soup

Sounds easy to make and would be oh sooo good on a cold day,
and cold days are here to stay for a few months!