Wednesday, December 28, 2011

Spicy Roasted Sweet Potato and Carrot Soup

Just before Christmas I made this amazing soup. I quite liked it despite the 'spicy' part. Normally I'm not so in to spicy. But this soup had enough sweet (from the potato and carrot) to win me over. At the time I thought it was very good and would be even better on a cold, snowy evening with some homemade biscuits. It snowed quite a bit today so tomorrow I plan on following through and making both soup and biscuits for a cozy lunch. This soup is easy - peel your veggies, toss them in olive oil and spices (red pepper flakes, paprika, cumin and ginger) and roast in the oven. Throw the roasted veggies into a blender with some chicken broth and milk (the original recipe calls for half and half) whiz it all together and enjoy.

spicy roasted sweet potato and carrot soup with ginger from sisters running the kitchen

4 carrots, peeled & cubed
2 sweet potatoes, cubed
Olive Oil
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.

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