Roasting the vegetables introduces a rich caramelised character to this dish. A deliciously hearty soup packed with veggies and nutrients that will have you licking the bowl!
Preheat oven to 180C.
Chop onions, carrots and sweet potatoes roughly and place onto baking trays.
Drizzle with coconut oil and sprinkle salt over the top and place in the oven and roast until golden. Depending on your oven and the size of your veggies it should take roughly 30-40 minutes.
When veggies are ready add them to a large saucepan, add all other ingredients and bring to the boil.
Turn the heat down and allow to simmer for 10-15 minutes with the lid on.
Taste the soup and adjust it to taste, add more salt, coconut cream, other spices, pepper, herbs, broth or whatever is needed.
Use a stick blender and blitz until smooth and creamy.
Ladle into bowls, sprinkle with herbs on top, serve and enjoy!
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Ingredients
Directions
Preheat oven to 180C.
Chop onions, carrots and sweet potatoes roughly and place onto baking trays.
Drizzle with coconut oil and sprinkle salt over the top and place in the oven and roast until golden. Depending on your oven and the size of your veggies it should take roughly 30-40 minutes.
When veggies are ready add them to a large saucepan, add all other ingredients and bring to the boil.
Turn the heat down and allow to simmer for 10-15 minutes with the lid on.
Taste the soup and adjust it to taste, add more salt, coconut cream, other spices, pepper, herbs, broth or whatever is needed.
Use a stick blender and blitz until smooth and creamy.
Ladle into bowls, sprinkle with herbs on top, serve and enjoy!
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