Carrot Ginger and Sweet Potato Soup
Savor the natural sweetness of carrots and sweet potatoes, balanced by the gentle spice of fresh ginger.
Ingredients
- 450 grams Sweet Potato peeled and cubed
- 4 large Carrots peeled and cubed
- 2 small Red Onion peeled and quartered
- 2 heads Garlic
- 2 tablespoon Olive OIl
- 2 tablespoon Ginger Root finely grated
- 900 ml Vegetable Broth
- 3 tablespoon Fresh Dill finely chopped
- 1 cup half and half optional
Instructions
- Start by preheating your oven to 380F and line a sheet pan with parchment paper.
- Place the peeled and cubed sweet potatoes, carrots, onion on the sheet pan. Cut the tops off from the garlic bulbs, just to expose the cloves. Drizzle everything with olive oil and bake in the oven for 40 minutes.
- Heat up a 4-quart Dutch oven or soup pot, on medium heat. Melt the butter in the pan and then add in the grated ginger. Cook for a minute, just to release all of the flavors.
- Deglaze the pot with the vegetable broth. Squeeze the roasted garlic bulbs into the pot to release the cloves and add in the roasted vegetables. Simmer for 15-20 minutes.
- Blend the soup until smooth and adjust seasoning as needed. Stir in the chopped fresh dill and the optional half & half.
Video
Nutrition
Calories: 324kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 21mgSodium: 1048mgPotassium: 843mgFiber: 7gSugar: 15gVitamin A: 28704IUVitamin C: 16mgCalcium: 161mgIron: 1mg
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