How to make healthy roasted carrot, sweet potato soup

Make Healthy Roasted Carrot, Sweet Potato Soup

116
STEPS
INGREDIENTS

Cut up 4-5 cloves of garlic, 4 carrots, one sweet onion and one red onion, one sweet potato, butternut and acorn squash or any root vegetable of your choice.

Cut up 4-5 cloves of garlic, 4 carrots, one sweet onion and one red onion, one sweet potato, butternut and acorn squash or any root vegetable of your choice.

Drizzle a good, cold pressed extra virgin olive oil over the veggies.

Drizzle a good, cold pressed extra virgin olive oil over the veggies.

Aaaaah.

Aaaaah.

Season with salt and pepper. Put in a 375 degree oven for 30-40 minutes. Check them every so often to make sure they don't overlook.

Season with salt and pepper. Put in a 375 degree oven for 30-40 minutes. Check them every so often to make sure they don't overlook.

Take out of the oven. Chop the carrots into chunks, scoop out the flesh of the acorn squash into a soup pot. Place all veggies into pot.

Take out of the oven. Chop the carrots into chunks, scoop out the flesh of the acorn squash into a soup pot. Place all veggies into pot.

Add chicken broth and bay leaf, thyme, onion powder and more salt & pepper.

Add chicken broth and bay leaf, thyme, onion powder and more salt & pepper.

Ready for the broth. Simmer for 30 minutes.

Ready for the broth. Simmer for 30 minutes.

Using an immersion blender get it to the consistency that you like. Now you have a super heathy soup. Enjoy!

  • 4.0 Carrot
  • 2.0 Onions
  • 5.0 Cloves of garlic
  • 1.0 Sweet potato
  • 1.0 Butternut squash
  • 1.0 Acorn squash
  • 4.0c Chicken or vegetable stock
  • 1/4bnch Thyme
  • 1.0 Bay leaf
  • Salt & pepper
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