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Roasted Sweet Potato and Carrot Soup

Two Stars Guiding Stars

  • Servings:

    4 (473 g) as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    50 minutes

Ingredients

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.
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
Roasted Sweet Potato and Carrot Soup

Directions

1. Preheat the oven to 400 degrees F. 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

Nutritional Facts
Servings 4 (473 g)
Base Nutrients
Calories 212 kcal (11%)
Calories from Fat 64 kcal (0%)
Total Fat 7 g (11%)
Saturated Fat 1 g (5%)
Cholesterol 0 mg (0%)
Sodium 382 mg (16%)
Total Carbohydrates 35 g (12%)
Dietary Fiber 7 g (28%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C 11 mg (12%)
Minerals
Calcium 95 mg (7%)
Iron 1 mg (6%)
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