Roasted Sweet Potato & Carrot Soup - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

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.

Ingredients

  • 3 medium sweet potatoes, peeled and chopped
  • 4 large carrots, peeled and chopped
  • 2 Tbsp. olive oil, divided
  • ¼ tsp. paprika
  • ¼ tsp. cumin
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 2 onions, chopped
  • 1 clove garlic, minced
  • 4 cups low-sodium vegetable stock

Directions

  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.
Nutritional analysis per serving: Calories 210; Total Fat 7g (9% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 380mg (17% DV); Total Carbohydrate 35g (13% DV); Dietary Fiber 7g (25% DV); Total Sugars 11g; Includes 0g Added Sugars (0% DV); Protein 3g; Vitamin D 0% DV; Calcium 8% DV; Iron 6% DV; Potassium 15% DV; Vitamin A 170% DV; Molybdenum 25% DV; Vitamin B6 25% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/roasted-sweet-potato-and-carrot-soup/
© 2020 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796