Roasted Sweet Potato and Carrot Soup | Freezer Meal Friendly

Now that I am getting older I am getting smarter about what I eat and what I feed my family. They don’t always like everything I cook but my goal is to feed them healthy and nutritious meals.

Healthy and nutritious will mean different things to different families but for us healthy includes eating more fruits, vegetables, grains and nuts in our diet.

This recipe is an easy way to get meat three of the four requirements.

Roasted Sweet Potato and Carrot Soup

To make this recipe I use:

  • 4-5  Sweet Potato cut into 1-inch pieces

  • 1 lb. of carrots peeled and cut into 2 inch rounds

  • 3 tbsp of olive oil

  • salt and pepper

  • 1/4 cup of pumpkin or sesame seeds

  • 3 tbsp. chopped dried cranberries or raisins

  • 1 tspn basil

  • 1 tspn oregano

Instructions

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1. Preheat oven to 450° Divide the carrots and sweet potato between two baking sheets.

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2. Drizzle 1 tbsp. of olive oil over each baking sheet. Toss the vegetables to coat with oil. Sprinkle with salt, pepper basil and oregano.

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3. Roast the vegetables for about 25 minutes until brown.

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4. In a large sauce pan I combine my carrots and sweet potato and cover with 8 cups of water. Bring to a boil and then lower the heat.

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5. Once my veggies are soft I transfer them the the blender or food processor to create a puree. Because I was making this for the freezer, I did not garnish. If you plan to eat this now continue to step 6. If not, let the soup cool and transfer to freezer bags. Lay flat to freeze.

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6. Transfer the puree to a sauce pan and heat. Once it’s warm add it to your bowl and garnish with dried cranberries and seeds.

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Roasted Sweet Potato and Carrot Soup

Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 4-5 Sweet Potato cut into 1-inch pieces
  • 1 lb. of carrots peeled and cut into 2 inch rounds
  • 3 tbsp of olive oil
  • salt and pepper
  • 1/4 cup of pumpkin or sesame seeds
  • 3 tbsp. chopped dried cranberries or raisins
  • 1 tspn basil
  • 1 tspn oregano
Instructions
  1. Preheat oven to 450° Divide the carrots and sweet potato between two baking sheets.
  2. Drizzle 1 tbsp. of olive oil over each baking sheet. Toss the vegetables to coat with oil. Sprinkle with salt and pepper.
  3. Roast the vegetables for about 25 minutes until brown.
  4. In a large sauce pan I combine my carrots and sweet potato and cover with 8 cups of water. Bring to a boil and then lower the heat.
  5. Once my veggies are soft I transfer them the the blender or food processor to create a puree. Because I was making this for the freezer, I did not garnish. If you plan to eat this now continue to step 6. If not, let the soup cool and transfer to freezer bags. Lay flat to freeze.
  6. Transfer the puree to a sauce pan and heat. Once it’s warm add it to your bowl and garnish with dried cranberries and seeds.

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