Roasted Sweet Potato & Carrot Soup
This soup is a perfect first course to keep your guests happy while the turkey is being carved.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Soup
Cuisine: American
Servings: 8 servings
- 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!
Calories: 177kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Sodium: 467mg | Potassium: 628mg | Fiber: 5g | Sugar: 7g | Vitamin A: 20840IU | Vitamin C: 12.7mg | Calcium: 94mg | Iron: 1.5mg