The other day as the hubs and I were trying to figure out what to have for dinner he mentioned that my Simple Sweet Potato Soup sounded good. But I wanted something a little more substantial, so I went to the web searching for what would make for great additions to the sweet potatoes and I came across a recipe with roasted vegetables. I’m all about vegetable roasted. 1) I feel like it adds a little something special to the flavor and 2) it’s SO easy! Plus, we’ve always got a fridge full of veggies since we are pretty regular juicers. So I looked through what we had and chose what I thought would work well together (I really wanted to add beets, but I didn’t think that would make for a pretty soup!).
Have I mentioned how much I LOVE our Blendtec for soups? It’s pretty much amazing at blending soup (and everything else). In the end we had the most beautiful puree… that slightly resembles baby food. Ha! All that matters is that it tastes good right? Well I’ll do you one better. It tasted fantastic. I love how it all came together and you can better believe we’ll be having this on a regular basis.
Roasted Vegetable Soup
A healthy and delicious Roasted Vegetable Soup that is sure to warm you from the inside out. Jam packed with lots of wonderful veggies!
Ingredients
- 2 large sweet potatoes peeled and cubed
- 4 large carrots peeled and roughly chopped
- 1 large onion roughly chopped
- 3 stalks celery roughly chopped
- 1 large red bell pepper roughly chopped
- 1 bulb garlic + 1/2 tbsp. olive oil
- 1/4 c. coconut oil melted
- 1 tsp. kosher salt
- 1 tsp. thyme
- 1/2 tsp. freshly ground black pepper
- 3 c. vegetable broth
Instructions
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Preheat your oven to 400 F. Line a baking sheet with foil, parchment paper, or a silicone baking mat.
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In a large bowl, toss your chopped vegetables in your coconut oil. Season with salt, thyme, and black pepper; mix well.
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Roast for 35-40 minutes, until the sweet potatoes and carrots are tender when pierced with a fork.
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In a blender, food processor or with an immersion blender, adding 1 cup of vegetable broth at a time until vegetable puree is smooth. Taste and adjust seasonings as needed.
Recipe Notes
Adapted from PinLavie
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Laurie
Mmm. All these ingredients are in my pantry just waiting for this recipe! What an easy Sunday night dinner. (except now I am in the mood for beets too – LOL – I will email you a salad recipe I just found with roasted beets)
Laurie
Yep, it was a hit! Here is my variation in case you want to know. Besides the veggies you listed, I also had parsnips and my kids love the extra sweetness of them, so I added 3 parsnips to the roasting vegetables. Then about 1/2 way through the roasting time, I added a large handful of baby kale and stirred it in to the veggies. Even though I love your pictures, baby food consistency is not appealing to me, so I only pureed 2/3 to 3/4 of the veggies in the broth and put the rest in as they were chopped and roasted, so I have a creamy soup with chunks of vegetables kind of like how cream of potato soup still has chunks of potatoes. Oh, and the kale makes speckles of dark mixed into the soup as if I had added a handful of herbs. It is very pretty and especially tasty! My kids suggested that next time I add noodles or rice too. I love that; they are already thinking about next time! So I know that they liked it.
Yvonne
Have I told you how much you are my favorite?! I love your varations – especially because the baby food consistency wasn’t my fav. I’m definitely going to make this the next time around with your suggestions. Thank you so much!
Lindsay
Where did you add the kale? To the oven to roast?
Yvonne
Yay!!! I love recipes where all of the ingredients are on hand! And beets sound delicious!! Perfect – I’m excited to see your recipe!