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.

Once A Month Cooking Plan


(Shrimp Stir Fry from our Orlando Family Vacation 2009)

Today is the start of my once a month cooking and I will be focusing mainly on meat preparation. We have a few meals leftover from our February cook day and they will be added to what I cook this month.

Because my children are getting older dinner time is becoming less and less time consuming. They are taking on more of the dinner prep responsibility as they are becoming more proficient in the homemaking tasks.

Most of our side dishes this month will be vegetables as we are continue to move towards a plant based diet.

We will have meat as an accompaniment to our vegetarian main courses just a few times this month.

Here is my “Once A Month Cooking” menu: (with some of my recipe links and pictorials)

BBQ Chicken (for chicken sandwiches) x 2

Shredded Chicken (for Mexican dishes)  x 2

Diced Chicken (for fried rice, stir fry’s & stews)  x 2

Roasted Whole Chicken x 3

Cookies

The “Once a Month Cooking” Plan:

Tuesday

  • Bake 6 dozen various flavored cookies
  • Thaw 8 lbs of chicken breasts
  • Rinse and dry the chicken
  • Marinate and roast (3) whole chickens
  • Season & add (4) chicken breasts to the crock pot
  • Bake (4) chicken breasts, season and brown
  • Dice chicken when it’s done baking

For more Once a Month Cooking ideas and recipes visit my recipe section.

Freezer Cooking | Whole Chickens

Freezer Meals | Whole Chicken | AProverbsWife.com
Begin with 4-8 whole Chickens. Rinse and remove innards. Pat dry.
Lay them breast down, side by side in a 9×13 pan. I roast them uncovered so I spray with “I Can’t Believe it not Butter” or lather with EVOO, vegetable oil or corn oil.
Season liberally with your favorite seasonings.
Roast uncovered on 400 degrees fro 1 hour. Pour off juices on pour over chicken or ladle over chicken liberally. Roast for another thirty minutes at 350 degrees or until golden brown and juices run clear.
Let the Chicken cool a bit before placing them into freezer bags.
Try to press out as much air as possible and freeze.

Do not discard the juices. These are the best gravy starters known to man. Every thrifty cook knows this. I freeze 4-6 oz servings for easy use.

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