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.

Freezer Cooking Day

Here are the results of my freezer cooking for February. I shared recipes and what I made each day in this post.

Diced Chicken x 2                Banana Bread x 3

3 doz. Pancakes                           Sliced Yams

Sweet Potato pie filling              Ground Beef  x 4

Sliced Yams x 4                        2 doz. cookies done

6 doz. cookies done                 ground beef x 4

shredded chicken               shred chicken bagged x3

Shredded Cheeses x 4

15 Minute Freezer Pizza

15 Minute Homemade Freezer Pizza | AProverbsWife.com

This is one of my favorite recipes. It’s quick, easy and a big time money saver. The cost of supermarket pizza cost just as much as delivery these days. But with a little time you can have a freezer full of homemade pizzas.

The Crust:

  • 2-1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon dry yeast
  • 3/4 cup water
  • 1/4 cup oil
  • 1 teaspoon sugar

The Sauce:

(Can be substituted for jar Spaghetti Sauce)

  • 8 ounce can of tomato sauce
  • 1/2 teaspoon basil & 1/4 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1 teaspoon of onion powder (optional)
  • 1 tablespoon olive oil for flavoring (optional)

Pizza Toppings:

Mozzarella Cheese

1. In a medium sized bowl combine the flour, baking powder, salt and yeast.

2. Stir it up to distribute the salt and yeast evenly.

3. Add the water and oil. You may need a spoonful or two more of water.

4. Mix the dough until it forms a big ball in the middle of the bowl. Consistency should be a little stiffer than biscuit dough.

5. Knead the dough about 10 or 12 times and then form it into a ball. Place the ball in the center of 16-inch pizza pan, or a 9 by 13-inch rectangular pan.

6. Use your hands and a rolling pin, to press the dough into the pan. The dough will be a medium thickness. Allow it to rest while you prepare the sauce.

7. In a large bowl combine the tomato sauce, basil and oregano, garlic powder, sugar, onion powder and oil. Mix it well and spread it on the pizza crust.

8. Now top the pizza with about 2 cups of shredded mozzarella and any other toppings of your choice. Making just cheese pizza is the least expensive.

8. Bake the prepared pizza at 400° for about 15 to 20 minutes. Servings 4 young children or 2 adults.

Assuming you use pre-shredded cheese, the whole thing takes less than 15 minutes to put together once you get the hang of it.

Total cost is about $1.75

If you cook up two batches at a time you can use one now and freeze one for later.