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National Soup Month: Roasted sweet potato and carrot soup with pumpkin seeds
Photo by Olga BermanIn celebration of January's National Soup Month, Olga has shared her favorite soup recipe. Sounds really yummy!
1 can coconut milk {Note: I used lite coconut milk because that's what I had: do not make the same mistake. It leaves a slightly sweet and artificial flavor in your mouth.}
1 cup chicken broth
garnish: roasted and salted pumpkin seeds
Directions
1. Preheat the oven to 425. Combine sweet potatoes and carrots with oil and spices. Roast in single layer on a parchment paper covered cookie sheet for about 40 minutes.
2. In a blender combine roasted vegetables, coconut milk and chicken broth. Puree till smooth. Reheat the soup slowly in a heavy bottomed pot. Serve soup in bowls garnished with pumpkin seeds.
