Ingredients

The following ingredients have 4 Servings
  • 2 pounds (900g) sweet potatoes (peeled and diced)
  • 2 carrot (around 5 ounces/140g, peeled and diced)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 yellow onion (peeled and diced)
  • 2 cloves garlic (peeled and minced or crushed)
  • 4 cups (1 liter) vegetable or chicken stock
  • 1 cup (250ml) milk (whole or 2%)

Instruction

  • Preheat the oven to 400°F/200°C.
  • In a roasting pan or a sheet pan, toss the sweet potatoes and carrots with olive oil, ground cumin, salt, and pepper. Roast for 20 minutes or until fork-tender.
  • In a large dutch oven over medium-high heat, heat olive oil and cook the onion until soft and translucent. Add the garlic, and cook for 30 seconds.
  • Add vegetable stock, roasted vegetables, and simmer over medium-low heat for 5 minutes. Remove from heat.
  • Using an immersion blender or a high powered blender, blend the vegetables until the soup is smooth. Stir in milk, and taste the soup to adjust the seasonings if needed.
  • Serve warm with toasted bread, garlic bread, or homemade croutons.