Roasted Sweet Potato & Carrot Soup

The Foodies' KitchenOctober 30, 2019

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

It seems that the rain won’t let go. These past few weeks have been heavy on rain and get chillier as they go by. One of the things we absolutely love about the end-of-year weather – or as we love to call it sweater weather – is that you actually don’t need a ton of ingredients to make a warm and filling soup. Take this recipe, for example: carrots, sweet potato, onion and garlic. A few spices and done!

The trick here, is roasting the veggies a little bit. I couldn’t get the traditional orange colored flesh sweet potatoes. Instead I found the Japanese kind, its skin is purple and smooth, a little chunkier than the traditional sweet potato. Its flesh is whitish that turns golden when baked. The roasting process caramelizes the vegetables and makes them taste even better.

After you get all the veggies in, add your vegetable stock or water, giving it plenty of time to cook the vegetables so they soften, and then using a hand blender, you smooth them out until you get a creamy flavorful soup – with no need of dairy.

At Almacenes Siman we found a great medium sized pot – just the right size to make this 6 serving soup, along a dish set of blue plates and bowls, as well as different cutlery sets that will make your heart skip a bit, hopefully you’ll know which one to choose!

Kitty & Helga

Roasted Sweet Potato & Carrot Soup

A Foodies’ Kitchen original recipe
Yields: 6 servings

Ingredients:
1 small sweet potato, peeled and diced
2 small carrots, peeled and diced
1 tablespoon vegetable oil
1 onion, diced
1 garlic clove, minced
1 lt. water, more if needed
pinch of cayenne
pinch of powder ginger
Pinch of cumin
salt & pepper to taste

Directions:

Dice your sweet potatoes and carrots into medium sized cubes, and place in a pan prepared with foil or parchment paper. Bake for 20-25 minutes at 350ºF.
Chop your onion and garlic, and in a large pot, heat vegetable oil on medium-high heat.
Add the onion and garlic to the pot, cook until tender and add salt, pepper, cumin, and a pinch of both cayenne and ginger. Stir for 2-3 minutes.
Add sweet potato and carrots, and stir once again.
Next add the water. Bring to a boil for 2-3 minutes. Cover pot, reduce heat its lowest setting and simmer for 35 minutes.
Turn off the heat, and using a hand blender, blend until smooth. Make sure the immersion blender is completely submerged when using it. Taste and season with salt and pepper as needed.
Serve with a dash of olive oil and a bit of freshly ground black pepper.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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