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–+ servings
Roasted Carrot Sweet Potato Soup

Roasted Carrot Sweet Potato Soup

Jennifer Pullman
4.75 from 4 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 8
Calories 92 kcal

Ingredients
  

  • 8 medium to large carrots peeled and cut into large chunks.
  • 4 small sweet potatoes peeled and cut into three to four pieces each.
  • 4 teaspoons olive oil
  • 1 cup onion diced I used Vidalia
  • 2 garlic cloves minced
  • 4 cups vegetable broth
  • ¼ teaspoon Smoked Paprika
  • ¼ teaspoon dried thyme

Instructions
 

  • Preheat oven to 400 degrees F.
  • In a baking pan or roasting pan place carrots and sweet potatoes.
  • Add 2 teaspoons of olive oil, toss to coat.
  • Roast in oven for 30-40 minutes until soft and slightly brown in spots.
  • In a dutch oven heat 2 teaspoons of olive oil.
  • Add minced garlic and cook for 1-2 minutes.
  • Add in onion and cook until softened.
  • Sprinkle in smoked paprika and cook for 1 minute.
  • Add in roasted carrots and potatoes.
  • Add in vegetable broth.
  • Bring to a boil.
  • Reduce heat and simmer for 20-30 minutes or until vegetables are tender.
  • Blend with an immersion blender, or place soup into a blender or food processor to puree.

Nutrition

Serving: 1cupCalories: 92kcalCarbohydrates: 16.8gProtein: 1.5gFat: 2.5gSaturated Fat: 0.4gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 85.9mgPotassium: 0mgFiber: 3.4gSugar: 5.5gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Keyword fall soup, pureed soup, roasted carrot, sweet potatoes
Tried this recipe?Mention @nourishedsimply