National Soup Month: Roasted sweet potato and carrot soup with pumpkin seeds

Photo by Olga Berman

In celebration of January's National Soup Month, Olga has shared her favorite soup recipe.  Sounds really yummy!

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.