Ingredients

The following ingredients have 4 Servings
  • 3-4 sweet potatoes - scrubbed and sliced
  • 2 carrots - scrubbed and cut into chunks
  • 2 garlic cloves - peeled
  • 2-3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • 4 cups chicken or vegetable stock
  • 1 teaspoon paprika
  • 1 cup half & half
  • hot sauce

Instruction

  • Preheat oven to 425 degrees.
  • Place sweet potatoes, carrots & garlic on a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper, toss to coat.
  • Roast vegetables in oven approximated 25 minutes or until golden brown and fork tender.
  • Place roasted vegetables in blender along with chicken stock, paprika adding a dash or two of hot sauce.
  • Blend until very smooth - you can also use a blender, immersion blender or food processor - whatever you have.
  • Pour into a medium size stock pot and place on medium low heat setting.
  • Add half & half as soup warms. Taste and adjust seasonings and continue to cook until thoroughly heated.
  • Serve with addition hot sauce, sour cream and homemade croutons.