Sweet PotatoCarrot Soup
Serves: 4
Roasting brings out the sweetness in the potatoes and carrots,
enhancing the flavor of this thick puree. Each special garnish gives the soup a different
personality.
Calorie: 383, Proteins: 7 g, Total Fat: 9 g, Fiber: 10.20 g, Sugar 5 g.
Preparation
Preheat the oven to 400°F. Rub the oil over the yam, carrot, and
apple to coat them. Spread them in 1 layer on a baking sheet and roast for 30 minutes. When
cool enough to handle, lift the peels off the sweet potato pieces.
Heat the butter in a large, heavy saucepan over medium-high heat.
Sauté the shallot until soft, 5 minutes. Add the roasted vegetables, apple, and broth.
When the liquid boils, reduce the heat, cover, and simmer until the carrot is soft, 20
minutes.
Puree the soup in a blender. Season it to taste with salt and pepper.
Ladle into 4 deep soup bowls, garnish as preferred, and serve.
Garnish suggestions:
Cranberries: Homemade or canned chunky relish adds tangy contrast
Sautéed sliced mushrooms: Bring out the root vegetables' earthy
flavor
Flaked hot smoked salmon: Also called kippered salmon, it adds
richness