[NEW] Roasted Sweet Potato And Carrot Soup

You can save time and steps by cooking the vegetables in the stock, but roasting them with the spices helps the flavors develop more deeply. Top with a little plain yogurt if desired. If you enjoy a little heat, our taste-testers found that they enjoyed this soup with extra black pepper--the bite of the pepper pairs well with the rich sweetness of the potatoes and carrots.
Active: 20 Minutes Cook: 50 Minutes Total: 1 hour 10 mins
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[NEW] Roasted Sweet Potato And Carrot Soup

Ingredients

  • 3 med. sweet potatoes, peeled and chopped 4 lg. carrots, peeled and chopped 2 T. olive oil, divided 1/4 t. paprika 1/4 t. cumin 1/4 t. salt 1/4 t. black pepper 2 onions, chopped
  • 1 clove garlic, minced 4 c. low-sodium vegetable stock

Directions

  1. Preheat the oven to 400ºF. Place the sweet potatoes and carrots on a baking tray. Toss with half of the oil, add the paprika, cumin, salt and pepper. Bake 20-30 minutes, until vegetables are soft.
  2. While vegetable are roasting, heat remaining oil in a large pan. Add the onions and cook until soft. Add in the garlic and cook for 1-2 minutes. Add the stock and bring to a simmer.
  3. Add roasted vegetables to stock and simmer for 5-10 minutes.
  4. Take the soup off the heat and blend using an immersion blender.

Nutrition Facts

4 servings per container
Serving size 473 g
Amount per serving
Calories 212
% Daily Value*
Total Fat 7.1g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 381.5mg 17%
Total Carbohydrate 35.1g 13%
Dietary Fiber 6.99g 25%
Total Sugars 10.9g
Includes 0g Added Sugars 0%
Protein 2.9g
Vitamin D 0mcg 0%
Calcium 95.4mg 8%
Iron 1.1mg 6%
Potassium 649.9mg 15%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.