I love soup.  And I love roasted veggies. So I decided to roast some of my favorite winter veggies and then make it into a soup! This roasted sweet potato & carrot soup is

Healthy.

Flavorful.

Earthy.

Warming.

&

Downright delicious.

Ingredients:

1/4 sweet onion

1 cup of carrots

3 medium sized sweet potatoes

3 tablespoons olive oil

Salt & Pepper

2-3 cups veggie broth

Optional* Herbs de Provence

Directions:

Preheat oven to 350.

Lightly grease baking dish with 1 tbsp olive oil.

Wash, peel and chop onion, carrots & sweet potatoes.

Put all veggies evenly spaced on baking dish with lightly toss with 2 tbsp olive oil and salt and pepper to taste.

Put veggies in the oven to roast for 40-45 min, making sure to turn over veggies halfway through, 20min or so on each side. Veggies should be slightly browned and tender.

Let roasted veggies cool and then add to a blender with 2-3 cups veggie broth and blend (depends on how chunky you like your soup! I’m a personal fan of a chunkier soup so I opt for 2 cups)

Pour into saucepan and heat up on a medium heat until warm enough to serve.

Garnish with herbs de Provence.

Enjoy! Serves 2