24 Aug 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, 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 the 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 1minute. 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.