Roasted Sweet Potato & Carrot Soup
This soup is super easy to make and leaves you with plenty leftovers for the week, which you can easily reheat in the microwave. Although it involves baking and grilling veggies, all you have to do is combine them in a pot once they’re done to make this delicious fall soup. I highly recommend serving it with shredded parmesan on top and a drizzle of olive oil if you’re feeling fancy.
This soup gets slightly thicker in the fridge, so I recommend adding a splash of chicken broth or milk to your bowl if you’re heading this up as leftovers. Enjoy!
This recipe first appeared in The Westfield Leader on Page 15 on October 29, 2020.
Ingredients:
2 small yellow potatoes
6 small sweet potatoes
10 large carrots
1 medium yellow onion
32 oz chicken broth (I used a low-sodium version)
2 cups low-fat oat milk (or milk of your choice)
2 garlic cloves
½ teaspoon black pepper
1 teaspoon kosher salt
1 ½ teaspoon red pepper flakes (add more or less depending on how much spice you want)
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon garlic powder
Optional: Shredded Parmesan for topping
Directions:
Preheat the oven to 425 degrees Fahrenheit. Wash your potatoes and poke them with a fork a few times on all sides. Place them on a cookie sheet lined with parchment paper. Bake for ~45 minutes or until tender when touched with a fork. Let them cool slightly.
While the potatoes are baking, warm the grill to medium heat (around 450 degrees Fahrenheit).
Chop 1 medium yellow onion and place into foil. Drizzle with olive oil and seal the foil so the onion can fully cook.
Wash 10 large carrots and cut off the stems. Place the carrots in foil and drizzle with plenty of olive oil, ~4 pats of butter and 2 chopped garlic cloves. Seal the foil.
Place the closed foil on the grill. Grill the onions ~10 minutes and the carrots ~20-25 minutes. To test, open the foil and poke the carrots with a fork. They should be extremely soft when ready.
Empty the carrots, garlic, onions, yellow potatoes (with skin) and sweet potatoes (without skin) in a large pot over low heat. The sweet potatoes should be slightly cooled, so you can scrape out the meat of the sweet potato and toss the skins. Use a hand masher to combine all ingredients.
Add your chicken broth, milk and seasonings. Mix using a spoon. (If you like your soup thinner, feel free to add more broth and milk and cater the spices to your palette. If you want it spicier, add more red pepper flakes, etc.)
Use an immersion blender to puree the soup to your desired consistency.
Once warm, place in a bowl and top with shredded parmesan before serving.