Roasted Carrot Sweet Potato Ginger Soup

50 min4 servings

A smooth, warming soup of roasted carrots and sweet potato with ginger, blended until silky.

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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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