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.
Nutrition
Calories: 212.4 kcalCarbohydrates: 35.1 gProtein: 2.9 gFat: 7.1 gSaturated Fat: 1 gSodium: 381.5 mgPotassium: 649.9 mgFiber: 6.99 gSugar: 10.9 gCalcium: 95.4 mgIron: 1.1 mg
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
Instructions
- 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.