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
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.