Roasted Sweet Potato and Carrot Soup

Roasted Sweet Potato and Carrot Soup

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Roasted Sweet Potato and Carrot Soup


2 sweet potatoes, peeled, cubed
4 carrots, peeled, chopped into the same size as sweet potato cubes
salt & pepper
olive oil
2 teaspoons cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
1 Cup coconut milk
1 cup chicken broth (Bone broth would be fantastic!)
garnish: roasted and salted pumpkin seeds

1. Preheat the oven to 425. Combine sweet potatoes and carrots with oil and spices. Roast in single layer on a parchment paper covered cookie sheet for about 40 minutes.

2. In a blender combine roasted vegetables, coconut milk and chicken broth. Puree until smooth. Reheat the soup slowly in a heavy bottomed pot. Serve soup in bowls garnished with pumpkin seeds.

By | 2018-04-10T21:55:18+00:00 September 8th, 2015|Categories: Dr. Sullivan's Notes|0 Comments

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