FALL IN A BOWL! Roasted Sweet Potato, Carrot & Apple Soup. 🍠🍎🥕This is the easiest recipe. Literally roast and blend with a few ingredients. Full of flavor and so nourishing for the soul. It is vegan friendly and gluten free!
Makes 4-6 servings:
1 Large Sweet Potato, Peeled and cut into large chunks
3 Large Carrots, Peeled and cut into quarter wedges
1 Sweet Onion, Peeled and cut into chunks
1 Large Honey crisp apple, cut into chunks
1 small bulb of garlic, with the root cut off (of a handful of cloves or 1 tsp garlic powder)
1 Can Full Fat coconut milk
1/2 C Stock (or any broth - can be vegetable or chicken)
** If you want the soup to be thick, keep it at 1/2 cup, if you want it to be more liquidy add another 1/4-1/2 cup**
1/2 tsp Cumin
1/2 tsp Nutmeg
Lots of olive oil
Salt & Pepper
Toppings: pipits, drizzle of olive oil and cream (can be coconut cream). I like to enjoy with fresh focaccia!
Heat oven to 400 degrees.
Peel and cut all vegetables.
Line a large baking tray with parchment paper and drizzle with some olive oil. Spread all vegetables on the tray. Add the garlic to a small section of tinfoil with some olive oil and loosely wrap.
Generously drizzle all vegetables in olive oil. Season with salt and pepper.
Season with nutmeg and cumin. I dusted the entire tray, roughly about 1/2 tsp. You can always add more later.
Roast for 45 minutes. Vegetables should be tender and easy to pierce with a fork.
Add coconut milk, broth and all vegetables to the blender. Make sure to squeeze / pick out the roasted garlic from the bulb.
Blend until smooth. Taste and add more seasoning if desired. I thought it was perfect as is.
Enjoy with some pepitas, a drizzle of olive oil and some cream.
Store in the fridge for 2-3 days or freeze for 1-2 months.
#soupseason #easysoup #soupszn #comfortfood #dinnerideas #glutenfree
Check out a video of this recipe over on Instagram here.