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Photos of Roasted Sweet Potato & Carrot Soup Recipe
How To Make Roasted Sweet Potato & Carrot Soup
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Serves:
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 4 large carrots, peeled and chopped
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, for garnish
Instructions
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Preheat oven to 400°F (200°C).
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Place the sweet potatoes, carrots, onion, and garlic on a baking sheet. Drizzle with olive oil and season with cumin, paprika, salt, and pepper. Toss to coat.
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Roast the vegetables in the preheated oven for 30-40 minutes, or until they are tender and slightly caramelized.
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Transfer the roasted vegetables to a large pot. Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth.
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Season with more salt and pepper if needed.
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Serve hot, garnished with fresh parsley.
Nutrition
- Calories : 180kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 510mg
- Total Carbohydrates : 29g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 3g
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