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
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
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