Ingredients
Equipment
Method
- Preheat your oven to 400°F. This is crucial for achieving that perfect roast on your sweet potatoes and carrots.
- On a parchment-lined baking pan, arrange the sweet potatoes, red onion, and carrots. Make sure to place them cut-side up. This positioning helps them roast evenly and allows the insides to caramelize beautifully.
- In a small bowl, whisk together the maple syrup and olive oil. This mixture will coat your veggies and infuse them with sweetness. Use a brush to apply this mixture evenly.
- If you like, you can sprinkle a bit of sea salt over the vegetables to enhance the flavor. This is an optional step, but it can make a delicious difference!
- Slide the baking pan into the oven and roast for about 30 to 40 minutes. You’ll know they’re ready when the sweet potatoes are soft and a little caramelized. The smell will be heavenly!
- When they’re done, remove them from the oven and let them cool slightly. This step is important as it makes the next part a lot easier.
- Once cooled, scoop out the insides of the sweet potatoes and add them to a high-speed blender. This is where the magic happens!
- To this blender, add the roasted carrots, red onion, and all remaining ingredients: your broth, garlic powder, pepper, and sea salt. Start with 3 cups of broth and adjust for your preferred consistency.
- Blend until the mixture is smooth and creamy. Depending on your blender, you may need to adjust the speed or add more broth for the right thickness. If you have a blender that can heat, you’re all set to serve right away!
- If your blender isn't capable of heating, pour the blended mixture into a pot and heat it over medium until warmed through. The goal is to serve this soup hot!
- Finally, serve your beautiful soup garnished with some sliced almonds or a drizzle of cream and a sprinkle of parsley for that extra touch. Enjoy!
Notes
Store any leftover soup in an airtight container in the refrigerator. It should keep well for about 3 to 4 days.