How to Make Healthy Roasted Carrot, Sweet Potato Soup

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How to Make Healthy Roasted Carrot, Sweet Potato Soup Recipe
8 Steps
Ingredients
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1
Cut up 4-5 cloves of garlic, 4 carrots, one sweet onion and one red onion, one sweet potato, butternut and acorn squash or any root vegetable of your choice.

Cut up 4-5 cloves of garlic, 4 carrots, one sweet onion and one red onion, one sweet potato, butternut and acorn squash or any root vegetable of your choice.

2
Drizzle a good, cold pressed extra virgin olive oil over the veggies.

Drizzle a good, cold pressed extra virgin olive oil over the veggies.

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3
Aaaaah.

Aaaaah.

4
Season with salt and pepper. Put in a 375 degree oven for 30-40 minutes. Check them every so often to make sure they don't overlook.

Season with salt and pepper. Put in a 375 degree oven for 30-40 minutes. Check them every so often to make sure they don't overlook.

5
Take out of the oven. Chop the carrots into chunks, scoop out the flesh of the acorn squash into a soup pot. Place all veggies into pot.

Take out of the oven. Chop the carrots into chunks, scoop out the flesh of the acorn squash into a soup pot. Place all veggies into pot.

6
Add chicken broth and bay leaf, thyme, onion powder and more salt & pepper.

Add chicken broth and bay leaf, thyme, onion powder and more salt & pepper.

7
Ready for the broth.  Simmer for 30 minutes.

Ready for the broth. Simmer for 30 minutes.

8

Using an immersion blender get it to the consistency that you like. Now you have a super heathy soup. Enjoy!

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