Roasted Sweet Potato & Carrot Cream Soup
- Servings
- about 5 portions (2 babies + 3 adults)
Ingredients
- 2 medium (about 500 g) sweet potatoes
- 3 medium (about 450 g) potatoes
- 4 medium carrots
- 1 medium zucchini
- 1 medium onion
- 2 garlic cloves
- 1 medium red bell pepper
- 1 to 2 tbsp olive oil
- 1 to 1.2 liters low-sodium vegetable or chicken broth (or water)
Steps
- Preheat the oven to 200°C (fan 180°C).
- Place the sweet potatoes, potatoes, carrots, onion, garlic, and bell pepper on a baking tray. Drizzle with olive oil and toss to coat.
- Roast for 20 minutes.
- Add the zucchini to the tray, stir everything, and roast for another 15 to 20 minutes, until all the vegetables are tender and lightly caramelized.
- Remove the garlic from its skins.
- Transfer all the roasted vegetables to a large pot.
- Add 1 liter of broth or water and simmer for 10 minutes.
- Blend until completely smooth. Add more broth if you prefer a thinner soup.
