Roasted Carrot and Sweet Potato Soup

I used to think that any soup that had pureed carrots in it would be similar to eating baby food. I was so wrong and I encourage you to try this easy and delicious soup. I found the recipe in the "Best of Bridge" cookbook and decided to go out on a limb and try it. This soup is perfect on a cold Fall day.  I served this soup with homemade foccacia bread and my family all gave it great reviews.

Roasted Carrot and Sweet Potato Soup

Ingredients:

2 large carrots, chopped

1 medium sweet potato, peeled and diced

Vegetable oil

1 tbsp butter

1 onion, chopped

1 tart apple, peeled and chopped

1 teaspoon dried sage

4 cups ready-to-use chicken broth

1 cup apple juice or cider

Salt and black pepper to taste

1⁄2 cup half-and-half (10%) or heavy or whipping (35%) cream

Directions:

Preheat oven to 450°F.

Place carrots and sweet potato on a rimmed baking sheet lined with parchment paper.

Drizzle with oil, toss to coat well, then spread out in a single layer.

Roast for 20 minutes, until starting to turn golden on the edges.

In a medium pot or Dutch oven, heat a drizzle of oil along with the butter over medium-high heat.

When the foam subsides, add onion and sauté for 5 minutes, until soft.

Add roasted carrots and sweet potato, scraping any flavorful browned bits from the pan

Add apple, sage, stock and apple juice; bring to a simmer.

Reduce heat and simmer for 15 to 20 minutes or until everything is soft.

Season with salt and pepper.

Remove from heat and purée with an immersion blender right in the pot until smooth (or let cool slightly and purée soup in batches in a blender, then return to the pot and reheat until steaming). Stir in cream.

Print Recipe:Roasted Carrot and Sweet Potato Soup

Place carrots and sweet potato on a rimmed baking sheet lined with parchment paper.

Drizzle with oil. Toss to coat. Roast for about 20 minutes or until the edges of the vegetables turn golden brown.

In a large pot. cook onions over medium heat in a little vegetable oil and butter until soft.

Remove roasted vegetables from the oven when cooked and golden.

Add to onions.

Add apple, sage, stock and apple juice. Simmer for 15 minutes. Season with salt and pepper.

Remove from heat and puree soup with immersion blender.