A nice warm bowl of homespun soup (no canned soup please) is one of my favorite fall foods. Even though I live in south Florida where it is pretty much summer year round, making soup in the fall makes me feel like I live somewhere with real seasons. But I don’t necessarily want to spend hours laboring over a hot stove while my soup simmers to perfection either. I need low prep/ low stress soup! This roasted Sweet Potato and Carrot Soup Recipe fits the bill perfectly. It really is super easy to make but because you roast the vegetables along with a whole head of garlic (yes! a WHOLE head of garlic), it still manages to have depth and that special “been cooking all day” quality that makes soup so satisfying.
It also has a beautiful rich color, making the perfectly appropriate appearance on your fall dinner table….or in little bowls as an after-school warm-up (because yes, kids love it too.)
P.S. I know a lot of people who are concerned about sugar, carbs and weight gain wonder whether or not carrots are truly a healthy food. They are! If you missed my earlier article answering “Are carrots good for you?” Click HERE. And trust me, nobody ever got fat because they ate one too many carrots!Print
- 1 whole head of garlic
- 1 sweet potato, peeled and coarsely chopped
- 3 cups of carrots, coarsely chopped
- 1 medium yellow onion, coarsely chopped
- 1 tablespoon plus 1 teaspoon organic extra virgin coconut oil or red palm oil
- Unrefined sea salt and black pepper, to taste
- 5 cups organic vegetable broth (such as Pacific Naturals)
- 1 ½ teaspoons cumin
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh chives, finely chopped
- Preheat oven to 400°.
- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off ¼ to a ½ inch of the top of the cloves, exposing individual cloves of garlic. Place the garlic on the center of a parchment-lined cookie sheet. Arrange the sweet potatoes, carrots and onions around the garlic. Lightly brush the garlic, sweet potatoes, carrots and onions with oil. Season with salt and pepper to taste. Roast for about 30 minutes, or until vegetables are fork tender.
- Remove roasted garlic and place in a large stock pot with the vegetable broth. Bring liquid to boil. Add in all of the roasted vegetables and cumin. Return to boil and then remove from heat.
- With a stick blender, puree soup until smooth. Add the lemon juice. Add water or more broth to thin, of desired. Add more salt if needed. Serve hot. Sprinkle chives on top of each serving.