Roasted Sweet Potato (Yam) and Carrot Soup
- At October 13, 2009
- By megan
- In carrot, Soup, sweet potato, vegan, Vita-Mix
0
Ollin Farms had some amazing looking sweet potatoes last week. This fall was the first time I saw them at the farmers’ market because they are not a very common crop here in Colorado. However, they were delicious.
This soup is reall easy, healthy, and full of flavor.
Ingredients:
- peeled, chopped sweet potatoes (2 pounds? How much soup are you making? There is no definitive measurement here, so 4 large sweet potatoes might be a good place to start.)
- peeled, chopped carrots (again, no measurement. 1/2 pound, maybe.)
- 1 large yellow or sweet onion, sliced
- 1 cup veggie broth
- 1/2 cup olive oil
- 1/2 cup apple cider
- water
- 2 TB (or more) powdered ginger (please feel free to use fresh ginger if you have it available)
Preheat oven to 375. In a large Pyrex baking dish, combine the yams, carrots, onion, veggie broth, and olive oil. Cover with foil and bake for 45 minutes or until a fork can easily pierce the yams and carrots. Remove from oven and let cool for 15-30 minutes.
Next, add the roasted ingredients to a Vita-Mix or other blender. Add the apple cider and a few cups of water. Puree until smooth. If you have a smaller blender, you might need to break this down into two separate batches. When it is all smooth, transfer to a soup or stock pot and simmer on medium low heat for 15-20 minutes. Add more water to reach your desired consitency, as well as the ginger. Stir the soup somewhat frequently, and don’t leave it uncovered and walk away. If it is too hot, it will jump out of the pot and make a mess. Be warned! Enjoy.
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