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
Tip: Screenshot this list for easy reference while shopping
Instructions
- 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.
- 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.
- Add roasted vegetables to stock and simmer for 5-10 minutes.
- Take the soup off the heat and blend using an immersion blender.