You can save time and steps by cooking the vegetables in the stock, but roasting them with the spices helps the flavors develop more deeply. Top with a little plain yogurt if desired. If you enjoy a little heat, our taste-testers found that they enjoyed this soup with extra black pepper–the bite of the pepper pairs well with the rich sweetness of the potatoes and carrots.
Ingredients
- 3 medium sweet potatoes, peeled and chopped
- 4 large carrots, peeled and chopped
- 2 Tbsp. olive oil, divided
- ¼ tsp. paprika
- ¼ tsp. cumin
- ¼ tsp. salt
- ¼ tsp. black pepper
- 2 onions, chopped
- 1 clove garlic, minced
- 4 cups low-sodium vegetable stock
Directions
- Preheat the oven to 400ºF. Place the sweet potatoes and carrots on a baking tray. Toss with half of the oil, add the paprika, cumin, salt and pepper. Bake 20-30 minutes, until vegetables are soft.
- While vegetable are roasting, heat remaining oil in a large pan. Add the onions and cook until soft. Add in the garlic and cook for 1-2 minutes. Add the stock and bring to a simmer.
- Add roasted vegetables to stock and simmer for 5-10 minutes.
- Take the soup off the heat and blend using an immersion blender.
Nutrition Facts
4 servings per container
Serving Size 473 g
| Amount per serving | ||
|---|---|---|
| Calories | 210 | |
| % Daily Value* | ||
| Total Fat 7g | 9% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1g | ||
| Monounsaturated Fat 5g | ||
| Cholesterol 0mg | 0% | |
| Sodium 380mg | 17% | |
| Total Carbohydrate 35g | 13% | |
| Dietary Fiber 7g | 25% | |
| Total Sugars 11g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 16g | ||
| Protein 3g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 95.4mg | 8% | |
| Iron 1.1mg | 6% | |
| Potassium 650mg | 15% | |
| Vitamin A 1521.8mcg | 170% | |
| Vitamin C 10.9mg | 10% | |
| Vitamin E 1.8mg | 15% | |
| Vitamin K 15.9mcg | 15% | |
| Thiamin 0.2mg | 15% | |
| Riboflavin 0.1mg | 8% | |
| Niacin 2.1mg | 15% | |
| Vitamin B6 0.4mg | 25% | |
| Folate 35mcg | 9% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 2.1mcg | 6% | |
| Chloride 13.8mg | 0% | |
| Pantothenate 1.1mg | 20% | |
| Phosphorus 89.5mg | 8% | |
| Iodine 1.1mcg | 0% | |
| Magnesium 39.7mg | 10% | |
| Zinc 0.6mg | 10% | |
| Selenium 1.1mcg | 2% | |
| Copper 0.2mg | 20% | |
| Manganese 0.5mg | 20% | |
| Chromium 0.3mcg | 0% | |
| Molybdenum 11.2mcg | 25% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Low Sodium Vegetable Broth (water, Organic Carrots, Organic Onion, Organic Celery, Organic Leeks, Organic Tomato Puree, Organic Mushrooms, Organic Garlic, Sea Salt, Organic Savory Leaf, Organic Ground Bay Leaf), Sweet Potatoes, Carrots, Onion, Olive Oil, Garlic, Salt, Paprika, Black Pepper, Cumin.
Latest from Our Blog
Vacation Rental Cooking (And Not Cooking)
Eating out vs. vacation rental cooking—what's the best balance? Our tips can help you eat healthy, save money, and enjoy your time away.