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Carrot & Sweet Potato Soup with Crème Fraîche

Vermont Creamery
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Ingredients
  

  • 1 onion finely chopped
  • 2 cloves garlic sliced thin
  • 2 tablespoons water
  • 1 pound carrots peeled and chopped
  • ½ pound sweet potato peeled and chopped
  • 1 teaspoon cumin
  • 3 cups vegetable stock 1 cup additional for blending
  • 1 lemon juiced
  • 1 8 ounce container Vermont Creamery Crème Fraîche
  • ¼ cup pepita seeds toasted and chopped
  • Few sprigs thyme leaves separated
  • Salt
  • Pepper

Instructions
 

  • > In a dutch oven, saute onion, garlic, and water for 7 minutes over medium heat. Add carrots, sweet potato, and cumin and cook for 3 to 4 minutes more.
  • > Add vegetable stock. Bring to a boil then simmer for 18 to 22 minutes.
  • > Turn off heat and let cool slightly, then blend until smooth. Use extra stock as needed to reach desired consistency. Once blended, stir in ¼ cup crème fraîche and lemon juice.
  • > To serve, ladle warm soup into bowls and top each with a dollop of remaining crème fraîche, sprinkle of pepitas, and a few thyme leaves.