Roasted Carrot Sweet Potato Soup
From trigger 16 years ago
- 45 minutes to make
- Serves 4
The Singapore Pinch and Curry spice punch up this soup. The creaminess and hint of sweetness from the apple and sugar give it balance. Great winter warmer.
Ingredients
- 1 lb oven roasted carrots shopping list
- 1 pound baked sweet potato shopping list
- two apples pealed and cored and sliced shopping list
- 2 cups water shopping list
- 1cup vegetable broth shopping list
- 1 teaspoon Singapore Pinch spice shopping list
- 1 teaspoon turmeric shopping list
- 1 teaspoon curry shopping list
- 1 to 3 teaspoons sugar depending on taste shopping list
- 1 teaspoon sea salt shopping list
- 1/2 teaspoon nutmeg shopping list
- 2 tablespoons Chef's Magic ( from Chinese Market) shopping list
- Habenero Chipotle B-B-Q Sauce for garnish(optional) shopping list
How to make it
- Coat the carrots and sweet potato with olive oil bake the sweet potato and the carrots for about 40 minutes until soft until the carrots take on a little brown color.
- In a pot place the apple slices and enough water to cover, bring to a boil and lower to simmer and cook until soft about 10- minutes.
- add the vegetable broth the carrots and the sweet potato flesh and boil for 20 minutes.
- Process until smooth in a food processor about five minutes.
- Add all the spices process for another minute to blend well and taste.
- Add sugar as needed
- If too thick add more water
- Return to pot to keep warm
- Serve into bowls and garnish with a swirl of your favorite B-B-Q Sauce
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The Rating
Reviewed by 9 people-
Excellent! :)
noir
in Boston loved it
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This sounds delicious. What is Singapore Pinch spice, if I may ask?
auntybea
in Vernon loved it
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This sounds fabulous =)
ali4sls
in Arcadia loved it
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