Roasted Carrot Sweet Potato Ginger Soup
, 50 min, 4 servings
A smooth, warming soup of roasted carrots and sweet potato with ginger, blended until silky.
| prepPreheat oven to 400°F / 200°C | ||||
| prepLine a baking sheet with parchment paper | ||||
| 1 large sweet potato, peeled and cut into cubes | Roast sweet potato & carrot, 400°F / 200°C, 20–25 min | Add ginger, roasted vegetables & cayenne, stir | Add broth, bring to boil, simmer 10 min | Blend until smooth, season with salt & pepper |
| 4 large carrots, peeled and cut into cubes (about 300 g) | ||||
| 22 ml avocado oil, divided (1/2 tbsp for roasting, 1 tbsp for sautéing) | Sauté onion & garlic, 2–3 min | |||
| 1 onion, chopped | ||||
| 1 garlic clove, chopped | ||||
| 2 tbsp grated ginger | ||||
| 1 litre / 1000 ml vegetable broth | ||||
| pinch of cayenne pepper | ||||
| salt & pepper to taste | ||||
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