Roasted carrot, sweet potato and ginger soup

• Vegan
• Gluten free

• Produce

  • 2 cups Carrots
  • 1 Garlic clove
  • 2 tbsp Ginger
  • 1 Onion
  • 1 Sweet potato, large

• Canned Goods

  • 1 Llitre vegetable broth

• Baking & Spices

  • 1 pinch Cayenne
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on choosingchia.com

Description

Ingredients

• 1 large sweet potato
• 2 cups carrots
• 1 tbsp vegetable oil
• 1 onion
• 1 garlic clove
• 2 tbsp grated ginger
• 1 llitre vegetable broth
• pinch of cayenne
• salt & pepper to taste

Directions

• Preheat your oven to 400 degrees and line a pan with parchment paper.
• Chop your sweet potatoes and carrots into medium sized cubes and place spread out of your pan. Bake for 20-25 minutes until tender.
• Heat vegetable oil in a large pot on medium heat. Chop your onion and garlic and and add to the pot, stirring constantly for 2-3 minutes. Add grated ginger, sweet potato, carrots and a pinch of cayenne and stir together.
• Next add your vegetable broth and bring to a boil for 2 minutes. Reduce heat to low and let simmer for 30 minutes.
• Transfer soup to a blender (or use a hand blender) and blend soup until smooth. Season with salt and pepper to taste.