1 high speed blender, food processor or immersion blender
Ingredients
5mediumcarrotsorganic, peeled, chopped into uniform chunks
1largesweet potato peeled, cut into uniform chunks
1 mediumshallotpeeled
1clovegarlicpeeled
1/4tspThymedried
1-2tbsp olive oliveextra virgin or regular
4cupsvegetable or chicken broth
1/4tsppaprika
1/8tspturmeric
For serving
1/2cup pankotoasted
1/2tbspbuttersalted
Walnut oilfor drizzling
Goat cheesefor serving
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Instructions
Roasted carrot and sweet potato soup
Start by washing vegetables thoroughly. Peel both carrots and sweet potato and chop into uniform pieces. Peel and trim ends of shallot and peel garlic clove.
Pre-heat oven to 400°F. Place a silicon baking mat or parchment paper onto rimmed sheet pan. Next, place the carrots on a rimmed sheet pan, toss with olive oil, dried thyme and salt. Spread evenly to allow roasting to be even.
Cut a small piece of foil, place shallot and garlic clove and drizzle a small amount of olive oil. Seal the foil and add to the sheet pan with carrots. Place in a preheated oven for about 25 minutes or until very tender.
In a small pot or dutch oven, add sweet potatoes, one dried Bay leaf, cover with water and place on the stove over medium heat. Boil the potatoes until soft, about 25 minutes. Drain, remove bay leaf and set aside.
Remove carrots from oven and place in a high speed blender or food processor. Add cooked shallot and garlic, boiled sweet potato and vegetable broth. Puree until completely smooth and return soup to pot that potatoes were cooked in and add spices and allow to simmer on low for about 10 minutes until thoroughly heated through. Check for salt and adjust as needed.
Serving suggestions
In a small nonstick pan, melt butter over medium heat. Add panko breadcrumbs and sauté until nicely golden and toasted. Remove panko from pan onto a plate.
Serve soup in a bowl and top with panko breadcrumbs, a drizzle of oil, a small slice of goat cheese and freshly ground pepper.
Note:
NOTE: Sometimes our veggies are not as flavorful as we'd like. If your sweet potato or carrots are not as sweet as you were expecting, you can add a tiny bit of honey or maple syrup to sweeten the soup if needed. Start with a tiny amount first, make sure it's stirred well before you add more.
Notes
Calories are without toppings. With suggested toppings, calories are 195 per cup.
Nutrition
Serving: 1cupCalories: 110kcal
Nutritional information is calculated online and should be used as a guide.