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.
Ingredients for Roasted Sweet Potato and Carrot Soup:
Method of preparing the Roasted Sweet Potato and Carrot Soup:
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Preheat the oven to 400°F (200°C).
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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.
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Roast the vegetables in the oven until tender and browned. This should take around 25-30 minutes.
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Meanwhile, heat a saucepan on medium heat, add the remaining 1 tbsp olive oil and sauté the chopped onions until tender and fragrant - about 8 minutes.
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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.
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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.
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Serve hot, topped with some fresh herbs or sprouts and a splash of heavy cream.
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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.
Source: Bbcgoodfood.com
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