Roasted Sweet Potato & Fennel Soup
A beautiful soup with subtle sweetness, warm spices and delicious flavor.
Servings: 6
Ingredients
- 3 medium sweet potatoes, peeled and cubed
- 3 medium carrots, peeled
- 2 medium fennel bulbs, halved
- 2 medium shallots, peeled and halved
- 1 bulb of garlic, top removed
- sea salt and black pepper
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 32 ounces of vegetable or chicken stock
- heavy cream (optional)
- fresh herbs, grated parmesan (optional)
Instructions
- Preheat your oven to 425 degrees
- Place the sweet potatoes, carrots, fennel, onion and garlic onto a baking sheet and drizzle with olive oil
- Season generously with sea salt, black pepper, cumin and paprika
- Roast in a 425 degree oven for 45-50 minutes or until the potatoes are tender
- Transfer the roasted potatoes, carrots, fennel and shallot into a blender and squeeze the roasted garlic cloves out of the bulb
- Add 32 ounces of stock and blend until smooth
- Taste and add additional salt and black pepper if necessary
- Add additional stock if thinning is desired
- Serve hot garnished with a drizzle of heavy cream, some fresh herbs and grated parmesan