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| Photo by Olga Berman |
Roasted sweet potato and carrot soup with pumpkin seeds
By: Olga Berman of Mango and Tomato
Ingredients
2 sweet potatoes, peeled, cubed
4 carrots, peeled, chopped into the same size as sweet potato cubes
salt and pepper
olive oil
2 teaspoons cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
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.
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