Sweet Comfort Soup Recipe

How to make it

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• Preheat oven to 400, Line large baking tray with tin foil.
• Wash the carrots and sweet potatoes. Quarter sweet potatoes and place skin side up down the middle of the baking tray. I used a bag of baby carrots I had on hand so they are already a good size. If you are using large carrots cut them into quarters as well. Arrange them around the outside of the potatoes so they are flatly distributed. Cut bell pepper(s) and remove the seeds, quarter and arrange around the sweet potatoes. I happened to have the mini sweet bell peppers that needed uses rather than the regular large variety. Works just as well.
• Use cooking spray to coat the veggies well for roasting. Pop the veggies in the oven to roast for about 40 minutes. Check about half-way and make sure they aren't getting too brown. If they are then just lay a piece of tin foil over top of the pan to protect them while they finish up.
• In a pot place the apple slices, apple sauce, cranberry sauce and apple cider in a small pot. Bring to a boil and lower to simmer and cook until soft about 10- minutes. When done just pull it off the burner to sit until you are good and ready for them.
• Put a soup pot on the stove and pour in the chicken broth. Get it up to almost boiling.
• Pull the veggies out of the oven. Time to take the skin off those sweet potatos. An easy job when they are roasted. You can pull them off with your fingers and maybe a little nudge from your paring knife. Once skinned cut the sweet potatoes into uniform cubes. I left my baby carrots whole, but again if you are using regular carrots make them a manageable size. Idea is this mess is going in your food processor or blender so lets not make the machinery burn up.
• Add the spices, carrots, peppers, apples and sweet potato to the soup pot and boil for 20 minutes stirring frequently. Looking to reduce down the liquid to about half.
• Pull it off the stove and let it cool a bit. Process until smooth in a food processor or blender about five minutes.
• Add all the spices process for another minute to blend well and taste.
• Nutrition Info:
• Serving size: 1 cup
• Calories: 115.5
• Fat: 0
• Carbs: 25.67
• Protein: 2.4
• Fiber: 4.38