A delightful combination of sweet potatoes, carrots, and heavy cream, this rich and creamy vegetable soup is a good idea any day! Make this soup in less than an hour and enjoy it as a quick lunch or a light dinner throughout the week.
Prep Time50 minutes
Serves:4
Difficulty Level:Low
Ingredients for Roasted Sweet Potato and Carrot Soup:
Method of preparing the Roasted Sweet Potato and Carrot Soup:
Preheat the oven to 400°F (200°C).
Arrange the sweet potatoes and carrots on a large baking sheet. Season with plenty of salt and pepper, drizzle with 2 tbsp olive oil, and toss until evenly coated.
Roast the vegetables in the oven until tender and browned. This should take around 25-30 minutes.
To the same saucepan, add the minced garlic and the vegetable broth. Bring the soup to a simmer and continue cooking for 5-10 minutes. Then remove from the heat and set aside.
Take out the roasted vegetables from the oven and let them cool for 5 minutes. Then combine the roasted vegetables with the vegetable broth and process using either a hand blender or a heatproof countertop blender until smooth. Taste and season with more salt and pepper if needed, then stir in the heavy cream.
Serve hot, topped with some fresh herbs or sprouts and a splash of heavy cream.
Refrigerate this vegetable soup for up to 4 days in a sealed container. When reheating, add a splash of vegetable broth if the soup thickens.
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