Creamy Sweet Potato Soup

2 large carrots
2 large sweet potatoes (about 1 1/4 pounds)
1/2 to 1 jalapeno pepper
1 teaspoon salt
1 teaspoon black pepper
Sour cream (optional)

Put 5 cups of water in a large pot over high heat. Cover and bring to a boil. As the water heats, peel the carrots and chop them into 1-inch cubes. Add them to the water (even before it boils) as you chop them. Repeat with the potatoes. Stem the pepper, remove its seeds and mince it. Add to the pot along with salt and pepper. When the water boils, lower the heat and simmer 30 minutes. The potatoes should be soft.

Use a slotted spoon to transfer the potatoes to a blender and blend until smooth, adding the cooking liquid as you blend. Reheat the soup. (Fill the blender with soap and warm water and blend it to clean it.)

If you like the soup extra smooth, put it through a fine-mesh sieve.

Serve in warm bowls topped with sour cream, if desired.

Serves 4.