County Clare Irish Root Soup

• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 pounds carrots, peeled and sliced
• 2 leeks (white part only), sliced
• 6 cloves garlic, peeled and chopped
• 2 pounds sweet potatoes, peeled, halved,
• boiled and oven-roasted (see note)
• 4 cups vegetable stock
• 2 cups whipping cream plus whipped cream for garnish
• Pinch of salt
• Pinch of white pepper
• 2 tablespoons granulated sugar

1. 1. Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, leeks, garlic and sweet potatoes. Saute until leeks are translucent, about 8 minutes.
2. 2. Add stock and cream. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
3. 3. Puree soup in batches in blender. Return soup to same saucepan. Add salt, pepper and sugar. Taste and adjust seasonings.
4. 4. Stir soup over medium heat until heated through. Ladle into bowls and top with whipped cream.
5. 5. NOTE: Boil potatoes about 10 minutes, then oven-roast by placing potatoes on cookie sheet in 350 degree F oven about 30 minutes, or until browned and tender.

olive oil, butter, carrots, leeks, garlic, sweet potatoes, vegetable stock, whipping cream, salt, white pepper, sugar

Taken from www.epicurious.com/recipes/member/views/county-clare-irish-root-soup-50061327 (may not work)