Fall for my roasted sweet potato and carrot soup.
I love our Canadian Fall weather. It’s crisp, sunny (this
year) and the leaves are stunning. It’s also the time of year we start to
incorporate soup back into our diets and I think my sweet potato and carrot
soup will be a staple. I’ve been walking around with sweet potatoes; carrots
roasted with garlic in my head for the past week and finally had to experiment.
As Rachel Ray would say, “delish!” It’s creamy, hearty and healthy! Forget that
last word and just try it for yourself. Exact measurements are not my strong
point but here’s the approximations:
1 large sweet potato
5 medium size carrots
1 head of garlic
3 celery sticks
1 medium white onion
1 can chick peas
1 box low sodium chicken broth (or veg for veggies)
Equal parts water
½ tsp salt
½ tsp pepper (or more)
1 tsp nutmeg
1 tsp red pepper flakes
Directions:
Cut carrots and sweet potato in similar sized cubes. Toss in
some olive oil, salt and pepper and put on a baking sheet in the oven at 400 degrees
for 40 minutes. For the last 25 minutes add a head of garlic wrapped in tin
foil with the tip cut off and some olive oil inside to the oven.
On the stove dice the onion, celery and 1 carrot in olive
oil until softened. Add chicken stock and water with salt and pepper. Bring to
boil.
Add the roasted veg and 3 garlic cloves to the pot as well
as rinsed chick peas. Add nutmeg and pepper flakes then puree to a thick,
smooth consistency. Enjoy!
When bragging to a friend about my untried concept she
suggested some goat cheese on top. Sounds good but I don’t have any in-house.
Serve with a side of corn chips if desired.
Benefits:
This vitamin rich soup helps skin look younger, strengthen bones,
improve vision and is a good source of fibre. The chick peas keep you fuller
longer and feel satisfied. There is lots of heart healthy and cancer preventing
goodness in this pot!
Let me know how this recipe tastes to you! It does make a
lot but freezers are our friend.
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