Hey, remember when I said I was going to share more soup recipes with you? Well, here’s another one. We’ve got so many carrots and sweet potatoes from our crop share, I thought I’d share a nice soup recipe with you.
There are so many ways you can change the flavor profile of this soup. As I mention in the video, make a batch and then break it into four pots and season each one differently. See what you like best.
We ended up topping ours off with fresh cilantro and really liked the way that tasted. I bet if we added a hint of lime, that would’ve been yummy too.
It’s all about your taste buds and what you like. But I promise you, this basic soup is flavorful on its own. Not only that, there’s so many healthful benefits from it.
Contain vitamins D, B6 and C. They contain iron, magnesium, potassium and beta carotene. They also contain many antioxidants that help fight off cancer and aging.
Contain vitamins A, C and K. They are also high in calcium. They improve your vision, are high in antioxidants and help fight infection.
The phytochemicals in onions improve the working of Vitamin C in the body, thus gifting you with improved immunity. Onions help in reducing inflammation. Raw onions increase the production of your good cholesterol (HDL). Onions scavenge free radicals, reducing your risk of developing gastric ulcers.
Contains high levels of allicin, a sulfur compound similar to that found in onions which have been known to effectively treat hair loss. Garlic contains high levels of antioxidant and can help clear acne. It boosts the immune system. It has high anti inflammatory properties.
Contains chromium, magnesium and zinc, which improve blood flow. It improves absorption of essential nutrients in the body. It’s good to prevent colds and flu. Simply make a ginger tea by chopping up fresh ginger and adding it to hot water. Drink it three times a day and you’re good to go.
Here’s your recipe for Roasted Sweet Potato/Carrot Soup
Enjoy! Comments and sharing are always welcome and encouraged. Thank you.
- 6 small/medium sweet potatoes
- 2 pounds carrots
- 1 large onion
- 1 bulb garlic
- 2- 32 oz. broth/stock (vegetable or chicken)
- 1 - 3 inch knuckle of ginger
- About 1/4 cup EVOO (extra virgin olive oil)
- Salt and pepper to taste
- Optional spices; ground ginger, curry, turmeric, cinnamon, nutmeg, clove, cilantro, lime.
- Preheat the oven to 450 degrees
- Wash and dice potatoes and carrots into even chunks (as best as you can).
- Peel the onion and dice it into chunks.
- Peel the garlic and cut each clove in half.
- Peel the ginger and slice into chunks.
- Once cleaned and cut, place all the ingredients in a large bowl.
- Season with some salt, pepper and the olive oil.
- Mix up really good with your hands.
- Pour into a baking dish.
- Drizzle a little more olive oil on top.
- Bake for a total of 1/2 hour or so, stirring at 15 minute intervals. You want to make sure the veggies are fork tender.
- Once they are done, place in a stock pot and cover with the broth/stock.
- Let it cook on medium low for about 20 minutes.
- Cool for 10 minutes.
- Blend small batches in a blender until smooth.
- Place back in a stock pot.
- Taste for seasoning.
- Optional seasonings to taste: start with a tiny amount and adjust according to your taste buds. I recommend taking the original recipe and once blended, place in 4 individual pots and season each one differently so you can see what your favorites are. Options; curry & turmeric, clove & cinnamon, cilantro & lime, maple syrup and walnuts. It all depends on what you like.