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.