Want to change up your Thanksgiving menu a little bit this year? This soup is a perfect first course to keep your guests happy while the turkey is being carved. Since it is quite filling, a little bit goes a long way! When I was throwing this soup together the other night I found myself grabbing what we already had on hand. A few sweet potatoes, some carrots, and oh look!– serrano peppers?! Yup, serrano peppers.
I have come to realize after 3 1/2 years of marriage that there are certain flavors my husband craves and some he doesn’t quite care for. What he craves–lots of spice. What he doesn’t care for–cinnamon in savory dishes. In this dish I knew a hint of cinnamon would complement the sweetness of the potatoes and carrots, but I did not want Cohl to pick up on it. The serrano peppers were the perfect bite to distract his taste buds from the touch of cinnamon. Wife’s secret food mission: accomplished 🙂
If you are not as into spice, feel free to either reduce the peppers to only one or try some jalapeno peppers instead. (Jalapeno peppers lately have been WAY less spicy than our serrano peppers.) Hope you all enjoy!
Roasted Sweet Potato & Carrot Soup
This soup is a perfect first course to keep your guests happy while the turkey is being carved.
- 2 lb. sweet potatoes cut into ½ inch cubes
- 2-3 T. olive oil
- 1 t. salt
- ½ t. pepper
- ½ pound carrots cut into ½ inch slices
- 1 T. olive oil
- ½ t. salt
- 1 c. onions diced
- 2 serrano peppers seeded and diced
- 1 T. olive oil
- 1 T. butter
- 2 cloves garlic
- 2 ½ c. chicken broth
- 1 c. milk can use almond, soy, rice, etc.
- ¼ c. cashews raw
- ½ t. cumin
- ½ t. sage
- 1 dash cinnamon
For the Roasted Sweet Potatoes & Carrots
- Preheat oven to 400 degrees.
- Toss sweet potatoes with 2-3 T. olive oil, 1 t. salt and ½ t. pepper. Spread evenly on a baking sheet lined with aluminum foil.
- Place in oven and cook for 32-38 minutes, flipping halfway through.
- Toss carrots in 1 T. olive oil and ½ t. salt. Spread evenly on another baking sheet lined with aluminum foil.
- Bake in oven for 25-30 minutes, flipping halfway through.
For the Soup:
- While vegetables are baking, place a medium-sized pot over medium heat. Saute onions, serrano peppers and garlic in 1 T. butter and 1 T. olive oil for 4-5 minutes. Add chicken broth, milk, cashews, cumin, sage and cinnamon and heat until almost boiling. Remove from heat and let sit for 10 minutes.
- Once sweet potatoes and carrots are cooked add them to the soup mixture. In batches, process the soup until smooth. (A Nutribullet or food processor work great! The soup may be too thick for most immersion blenders.)
- Once all soup is a smooth consistency, add it back to the pot and heat to your desired temperature. Top with Parmesan cheese and enjoy with crackers!