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    8 medium to large carrots

    peeled and cut into large


    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


    1/4 teaspoon dried thyme



    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.