Roasted Carrot Sweet Potato Soup
Jennifer Pullman
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Soup
Cuisine American
Servings 8
Calories 92 kcal
- 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
- ¼ teaspoon Smoked Paprika
- ¼ 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.
Serving: 1cupCalories: 92kcalCarbohydrates: 16.8gProtein: 1.5gFat: 2.5gSaturated Fat: 0.4gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 85.9mgPotassium: 0mgFiber: 3.4gSugar: 5.5gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Keyword fall soup, pureed soup, roasted carrot, sweet potatoes