Roasted carrot sweet potato soup is rich in Vitamin A. Warm up with a bowl of this sweet and savory soup.
Seasonal eating is a great way to not only save money but also to eat vegetables and fruit and the height of freshness. The Fall season offers a variety of root vegetables and squash that make delicious side dishes and soups.
Check out my leftover turkey chili with pumpkin and butternut squash!
I like to roast vegetables because roasting brings out their natural sweetness. Roasting vegetables also helps preserve their nutrient content.
When boiling vegetables you do lose some nutrients in the water. Roasting does take time, so if you are in a hurry you may want to cook the vegetables differently.
After the vegetables are roasted they are combined with vegetable broth and cooked further so the soup can be pureed. This soup is really filling. I can only eat about half a bowl.
- 8 medium to large carrots peeled and cut into large chunks.
- 4 small sweet potatoes peeled and cut into three to four pieces each.
- 4 teaspoons olive oil
- 1 cup onion diced I used Vidalia
- 2 garlic cloves minced
- 4 cups vegetable broth
- 1/4 teaspoon Smoked Paprika
- 1/4 teaspoon dried thyme
- Preheat oven to 400 degrees F.
- In a baking pan or roasting pan place carrots and sweet potatoes.
- Add 2 teaspoons of olive oil, toss to coat.
- Roast in oven for 30-40 minutes until soft and slightly brown in spots.
- In a dutch oven heat 2 teaspoons of olive oil.
- Add minced garlic and cook for 1-2 minutes.
- Add in onion and cook until softened.
- Sprinkle in smoked paprika and cook for 1 minute.
- Add in roasted carrots and potatoes.
- Add in vegetable broth.
- Bring to a boil.
- Reduce heat and simmer for 20-30 minutes or until vegetables are tender.
- Blend with an immersion blender, or place soup into a blender or food processor to puree.