Roasted Sweet Potato and Carrot Soup

Simple things that will always always brighten my day:

  • This picture of kangaroos hugging
  • A cheap manicure
  • Soul music
  • Unexpected flowers
  • A new book
  • A good margarita
  • Treat yo self. And all things Amy Poehler is involved in
  • Dinnertime with Mr. F
  • Making lists of completely unimportant things

This soup is a brightener too – in color and flavor. It’s hearty and almost a little rich, without actually having anything rich in it. Depth is added to the sweetness of the carrots and sweet potatoes by roasting and the addition of earthy cumin and a little spice from Cayenne pepper balance it all out.

Roasted Sweet Potato and Carrot Soup
- 2 medium sweet potatoes, peeled and chopped into 1-2 inch chunks
– 4 medium carrots, washed well and roughly chopped
– olive oil
– 6 whole cloves of garlic (skins on)
– 2 cloves of garlic, finely chopped
– 1 large yellow or brown onion, finely chopped
– 1 teaspoon cumin
– 1/4 teaspoon of cayenne pepper
– 6 cups vegetable stock/ broth
– salt and pepper

Heat oven to 400 F/205 C.

Chop the bottom off of 6 cloves of garlic, but keep them in their skins.

Arrange the 6 garlic cloves, sweet potatoes and carrots on well oiled baking sheets. Sprinkle with salt and bake for 25-30 minutes until the sweet potatoes and carrots are soft and golden. Remove garlic cloves from their skins.

Heat 1 tablespoon olive oil in a large pot. Add chopped onion and a little salt and saute until softened and translucent – about 5 minutes. Add the 2 cloves of chopped garlic and cook for another minute.

Add stock and bring to a boil.

Add roasted carrots, sweet potato and garlic to the stock and bring to a boil again. Remove from heat and then carefully blend with a stick blender or in batches in a blender, until smooth.

Serve warm with fresh ground pepper and a sprinkle of toasted pumpkin seeds.

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10 Comments to “Roasted Sweet Potato and Carrot Soup”

  1. Reblogged this on hoffmamsvoice and commented:
    I will have to try this and then comment on how I like it!

  2. This looks amaaazing!! I love soup and sweet potato, will definitely have to try it!

  3. I like the looks of that bread. The soup looks good. Thanks for sharing.

    • OH that bread! It’s from our local bakery – it’s a sourdough carrot and pepita loaf – so much texture and crunch! And it was too perfect with this soup.

  4. Gorgeous! But, equally intriguing–what’s the bread?

    • Oh yes, the bread. Unfortunately I don’t have the recipe for that! It’s from my local bakery – it’s a carrot and pepita sourdough. I’m addicted!

  5. I found your blog the otherday searching for stewed peaches. I made this recipe instead, followed it to the letter, and it was delicious! Such an easy, delicious weekday dinner. I’m going to write it out on a recipe card and add it to our weekly menus. Thanks for sharing!

    I even burnt the sweet potatoes – my oven is possessed and doesn’t keep a temperature, ever – and it still turned out good by the way :)

  6. Looks delicious and planning to make for Thanksgiving starter. How many servings would the above recipe measurements make? Thanks!

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