I haven’t been able to post anything for the past few weeks because the end of the semester got pretty crazy. But I’m home in California for the summer so I’m able to post more now. A couple days ago I made a loaf of semolina bread from the Julia Child Baking Book and thought a vegetable soup and a salad would go well it. So I came up with this recipe. Sometimes blended vegetable soups taste a little bland and boring, but roasting the vegetables instead of boiling them helps make soup more flavourful.
Roasted Sweet Potato Carrot Soup
- 1 sweet potato, cut into 1 inch cubes (about 1 lb, mine yielded about 3 cups)
- 1 cup carrots, cut into 1 inch pieces
- 1/2 cup celery, cut into 1 inch pieces
- 1 tbsp fresh rosemary leaves
- 1 shallot, sliced
- 1 tbsp olive oil
- 3 1/2 cups water
- 3/4 tsp salt
- 1/8 tsp pepper
Toss the vegetables and rosemary with the olive oil and spread out in a single layer in a baking dish or on a cookie sheet. Roast for 30 minutes at 400 degrees, then stir. Roast for 15-20 more minutes, or until tender.
Put the vegetables in a pot and add the water. Blend with a stick blender until smooth. You can also use a regular blender and blend the soup in batches. Add salt and pepper and heat to the boiling point. Serve with bread and salad.
Ingredients that were free of packaging
- Sweet potato
- Olive oil – I got this in bulk. In Guelph I can’t buy bulk oils, but at home there are stores that sell them.
- Salt – Bulk
- Pepper – Bulk
Ingredients that had packaging
- Carrots – This is pretty minimal, but there was a rubber band on the bunch of carrots.