27 Jul Roasted Carrot Sweet Potato Soup

INGREDIENTS:

8 medium to large carrots peeled and cut into large chunks.

4 -6 sweet potatoes peeled and cut into three to four pieces each.

1 bunch celery diced

4 teaspoons olive oil

1 cup onion diced

2 garlic cloves minced

6 cups vegetable broth

1/4 teaspoon Smoked Paprika

1/4 teaspoon dried thyme

DIRECTIONS:

You’re probably thinking why is she giving us a recipe for soup in the middle of summer? Because soup is delicious any time of year but especially in summer when produce is at its most delicious. Serve this soup with a baked ziti and salad for the nine days and everyone will be happy!

Preheat oven to 400 degrees F. In a baking pan or roasting pan place carrots and sweet potatoes. Add 2 teaspoons of olive oil, toss to coat. Roast in oven for 30-40 minutes until soft and slightly brown in spots. In a large stock pot heat 2 teaspoons of olive oil. Add minced garlic and cook for 1-2 minutes. Add in onion and celery and cook until softened. Sprinkle in smoked paprika and cook for 1 minute. Add in roasted carrots and potatoes. Add in vegetable broth. Bring to a boil. Reduce heat and simmer for 20-30 minutes or until vegetables are tender. Blend with an immersion blender, or place soup into a blender or food processor to puree.