Step-by-Step Guide to Make Homemade Roasted Sweet Potato & Carrot Soup with Marble Rye Croutons

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, roasted sweet potato & carrot soup with marble rye croutons. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Drizzle balsamic vinegar over the vegetables; season with salt and pepper. On a large baking sheet, toss sweet potatoes with oil and season with salt and pepper. Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes.

Roasted Sweet Potato & Carrot Soup with Marble Rye Croutons is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Roasted Sweet Potato & Carrot Soup with Marble Rye Croutons is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook roasted sweet potato & carrot soup with marble rye croutons using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Sweet Potato & Carrot Soup with Marble Rye Croutons:

1. Take 5 golden potatoes, peeled & cubed
2. Get 1 large sweet potatoe, peeled & cubed
3. Take 1 small onion, chopped
4. Make ready 1 half red bell pepper
5. Prepare 4 carrots peeled & chopped
6. Get 3 (12 oz) cans vegetable broth
7. Take 2 tablespoons olive oil
8. Prepare Fresh oregano

Roasted sweet potatoes are pretty darn delicious with a simple sprinkling of salt, but should you want something more, these spuds are super versatile and take well to extra flavorings. Add to your largest sheet pan and add the melted coconut oil, salt, and brown sugar on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. Thoroughly wash and dry sweet potatoes.

Instructions to make Roasted Sweet Potato & Carrot Soup with Marble Rye Croutons:

1. 1. Place all vegetables on baking sheet, drizzle with olive oil & sprinkle with fresh oregano; roast until tender. - 2. Add roasted vegetables & vegetable broth into large pot or blender. If using a pot, purée vegetables with immersion hand blender. - 3. Heat thoroughly, cooking for 2O minutes.
2. While the soup is cooking cut sliced marble rye into preferred size pieces, place on baking sheet. Whisk together vegan butter & chopped herbs of your choice. Brush over bread & bake until brown.
3. Serve soup with croutons & vegan parmesan

Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. Thoroughly wash and dry sweet potatoes. Rub the skin with olive oil and sprinkle with salt and pepper. Tender sweet potatoes, butter, brown sugar, and warm spices baked until golden. Sweet and crispy on the outside and fluffy on the inside, this recipe is a dream when a delicious side dish is in order!

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