ROASTED SWEET POTATO and CARROT SOUP (a 3 banana level difficulty)

I was a little worried that this would be my first post in 2015, however it does look like I managed to post in 2015 so this is #2! Even though it has been sunny & 70 in Texas this past week, it is still the time of year for soup!

This is a nice, healthy fall/winter soup...unless you go for the optional heavy cream and/or top the finished product with shredded cheese! There's also a neat, little trick I'll show you along the way to make potato peeling easier.

'This monkey' will show you how to make a delicious Roasted Sweet Potato & Carrot Soup. This isn't that difficult to make, however it does take some time to roast the veggies, bring things to a boil, & then blend it into a soup (about 90 minutes)...let's get started!

WHAT YOU NEED:
2 lbs Baby Carrots
4 lbs Sweet Potatoes (4-5 potatoes)
1/2 Red Onion (diced)
4-5 Garlic Cloves (peeled & diced)
2 T Butter
8 c Vegetable Stock
Kosher or Sea Salt (to taste)
Extra Water/Stock (for thinning as needed)
Up to 1 c Heavy Cream (Optional)
Shredded Cheese for topping (Optional)

WHAT ELSE YOU NEED:
Chef's Knife
Paring Knife
Fork
Large Pot (at least 6 quarts)
Large Roasting Pan
Immersion Blender

WHAT YOU DO:
1. Pre-heat oven to 425 degrees
2. Wash & lightly scrub Sweet Potatoes as needed. Pierce with fork & shallowly score the Potatoes with the paring knife (this is the start of the peeling trick!)

3. Place the Carrots & the Sweet Potatoes in the Roasting Pan & Roast at 425 degrees for 45-60 minutes. (Sweet Potatoes need to feel soft when a fork is inserted)
4. Prep the Garlic & Onions while you are roasting the other veggies

4. Melt the Butter over Medium-High heat, add the Onions & saute for 2 minutes. (Be sure to stir occasionally)
5. Reduce heat to Medium, add the Garlic & cook with the Onions for another 6 minutes (Continue to occasionally stir)

6. Peel the Sweet Potatoes while the Onions & Garlic are sauteing, Briefly rinse each Sweet Potato under cold water to make the skin easier to handle (I use a fork to help hold the hot potato while rinsing under cold water)

Evidently this scoring trick also works while boiling potatoes

7. Add the Roasted Carrots to the sauteed Onions & Garlic. Stir to coat the Carrots. (This actually makes a good side dish...go ahead & try a carrot!)

8. Turn the heat to High & pour in the Vegetable Stock.

9. Cube the Roasted Sweet Potatoes & carefully add them to the pot.

I needed a little bigger pot or a little less ingredients!

10. Bring to a soft boil (add the heavy cream if you'd like), then reduce heat to Low & allow to simmer for 20 minutes.
11. Carefully use the Immersion Blender to puree your soup (Be careful as this can be messy & this is hot soup!) Add Water or extra Stock to thin as needed.

12. Salt & Pepper to taste...enjoy with some good bread and/or shredded cheese!

This does make A LOT of soup! I imagine it freezes pretty well so it may be worth making a bunch so you can freeze, then eat later.

Merry Christmas & Happy Holidays...until next time...

your favorite neighbor-web monkey!

(ABRIDGED RECIPE)

WHAT YOU DO:

1. Pre-heat oven to 425 degrees
2. Wash & lightly scrub Sweet Potatoes as needed. Pierce with fork & shallowly score the Potatoes with the paring knife (this is the start of the peeling trick!)
3. Place the Carrots & the Sweet Potatoes in the Roasting Pan & Roast at 425 degrees for 45-60 minutes. (Sweet Potatoes need to feel soft when a fork is inserted)
4. Prep the Garlic & Onions while you are roasting the other veggies
5. Reduce heat to Medium, add the Garlic & cook with the Onions for another 6 minutes (Continue to occasionally stir)
6. Peel the Sweet Potatoes while the Onions & Garlic are sauteing, Briefly rinse each Sweet Potato under cold water to make the skin easier to handle (I use a fork to help hold the hot potato while rinsing under cold water)
7. Add the Roasted Carrots to the sauteed Onions & Garlic. Stir to coat the Carrots. (This actually makes a good side dish...go ahead & try a carrot!)
8. Turn the heat to High & pour in the Vegetable Stock.
9. Cube the Roasted Sweet Potatoes & carefully add them to the pot.
10. Bring to a soft boil (add the heavy cream if you'd like), then reduce heat to Low & allow to simmer for 20 minutes.
11. Carefully use the Immersion Blender to puree your soup (Be careful as this can be messy & this is hot soup!) Add Water or extra Stock to thin as needed.
12. Salt & Pepper to taste...enjoy with some good bread and/or shredded cheese!