Check out my Roasted Tomato and Beet soup !
This soup tasted very similar to my pumpkin-zucchini spaghetti soup I tried in the fall. I added carrots because I wanted to finish it up. It resulted in a colorful, hearty and filling soup which was perfect for a chilly evening..
Sweet Potato - 2 large ones
Carrots - 2
Onion - 1
Tomato - 2
Olive oil - 2 tablespoons
Garlic - 4 cloves
Butter - 1 tablespoon
Chicken stock/Vegetable stock/water
Fresh basil / thyme chopped - 1 teaspoon
Salt and pepper to taste
Parmesan cheese and red chilli flakes for garnish (optional)
Preheat oven to 400F
Peel the sweet potato and dice them roughly. Also dice the carrots. Spread the carrots and sweet potato in a single layer on a baking sheet.
In another baking sheet , toss halved tomatoes in the vinegar and olive oil.
Roast the sweet potatoes, carrots and tomatoes in the oven for about 25-30 minutes.
Once it has cooled a bit, collect all the ingredients from the baking sheets including the juices from the tomatoes.
In a heavy bottomed pan, heat the butter and add chopped garlic. Saute for a while and then add chopped onions and saute until translucent. At this point you could also add chopped celery.
Add all the roasted vegetables (sweet potatoes, tomatoes and carrots). Saute for a minute. Add stock/water enough to cover all the veggies. Also stir in the basil/thyme. Add salt and bring it to a boil. Simmer for about 20 minutes until all the flavors blend through.
Once the soup has cooled a bit, blend all the contents in a blender/mixie.
Bring the soup back to the pan and heat it up just before serving.
Garnish with some parmesan cheese and some red chilli flakes.
Serve with some warm bread!
Sending this to Monthly Mingle:Winter Vegetables and Fruits hosted at Cook Like a Bong and started by Meeta.
Also to Healthy Inspirations Event - Soups