spicy roasted sweet potato and carrot soup with ginger from sisters running the kitchen
4 carrots, peeled & cubed
2 sweet potatoes, cubed
1/2 teaspoon of red pepper flakes
1/2 teaspoon paprika
2 teaspoons cumin
1 1/2 Tablespoons roughly chopped fresh ginger (I substituted 1/4 tsp dried)
1 1/4 cups Half-and-Half (I substituted an equal amount of 1% milk)
4 cups of chicken broth
Preheat the oven to 425F. Chop the sweet potatoes and carrots into equal sizes. Combine sweet potatoes, carrots, olive oil, red pepper flakes, cumin, paprika, and ginger on a baking sheet. Roast in single layer for about 40 minutes.
Add roasted veggies to large pot. Add chicken broth, half-and-half, [ and chopped fresh ginger, if you didn't use dried]. Using an immersion blender, puree the soup until smooth. If you do not have an immersion blender, then use a regular blender or food processor. Reheat the soup slowly and serve.