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Roasted Sweet Potato & Carrot Soup with Pumpkin Seeds
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Description
This soup is creamy, spicy and full of delicious root vegetable flavor. Perfect all year round but especially in the chilly months. Serve with toasted, buttered sourdough.
Ingredients
- 2 whole Sweet Potatoes, Peeled And Cubed
- 4 whole Carrots, Peeled, Chopped Into The Same Size As Sweet Potato Cubes
- Olive Oil
- 2 teaspoons Cumin
- ½ teaspoons Red Pepper Flakes
- ½ teaspoons Paprika
- Salt And Pepper
- 1 can (13.5 Oz. Can) Coconut Milk
- 1-½ cup Chicken Broth
- Roasted And Salted Pumpkin Seeds To Garnish
Preparation
1. Preheat the oven to 425F. Combine sweet potatoes and carrots with oil and spices. Roast in single layer on a parchment paper covered cookie sheet for about 40 minutes.
2. In a blender combine roasted vegetables, coconut milk and chicken broth. Puree till smooth. Reheat the soup slowly in a heavy bottomed pot. Serve soup in bowls garnished with pumpkin seeds.
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