Description
This hearty roasted carrot sweet potato ginger soup is perfect for a cozy meal on a cold day.
Ingredients
Units
Scale
- 1 large sweet potato, peeled and cut into cubes
- 4 large carrots, peeled and cut into cubes (about 2 cups)
- 1 1/2 tbsp avocado oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 tbsp grated ginger
- 1–litre vegetable broth
- pinch of cayenne pepper
- salt & pepper to taste
Instructions
- Preheat your oven to 400 degrees F and line a pan with parchment paper.
- Toss the sweet potatoes and carrots with 1/2 tbsp avocado oil, then spread onto the pan and bake for 20-25 minutes until lightly browned.
- Heat the avocado oil in a large pot on medium heat. Add the onions and garlic, stirring constantly for 2-3 minutes. Add grated ginger, sweet potato, carrots and a pinch of cayenne and stir together.
- Add your vegetable broth and bring the soup to a light boil. Reduce heat to low and let simmer for 10 minutes.
- Transfer soup to a blender (or use an emersion blender) and blend soup until smooth. Season with salt and pepper to taste.
Notes
Store in the fridge for up to 5 days or in the freezer for up to 2 months.
Season to taste with salt, pepper and cayenne.
Optionally top with some yogurt, coconut milk and fresh herbs.ย
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 140
- Sugar: 7g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g