Roasted Sweet Potato and Carrot Soup

Brrr, it's chilly outside... bring on the soup!  We called this soup Bugs Bunny Soup so the little kids would eat it.  Everyone gobbled it up and asked for more.  Pairs nicely with homemade biscuits or a chunk of cornbread.

   by  mealmakeovermoms 

2 sweet potatoes, peeled and cubed
4 to 6 medium carrots, peeled (optional) and cut into chunks
spices of choice  - I used cinnamon, coriander, ginger and nutmeg.
olive oil
1 onion, diced
7 cloves garlic (5 whole and peeled and two minced)
1 summer squash, diced
6 cups chicken broth/stock


Preheat oven to 425 degrees.  Place potatoes, carrots and spices of choice in a Ziplock bag.  Drizzle with olive oil, seal bag and shake it. Enjoy the free arm workout. :)  Place veggies on a cookie pan, add the whole cloves of garlic and roast for 20 minutes, stirring half way through.

While veggies are roasting saute onion with some olive oil in a soup pot until onions are soft.  Add the summer squash and minced garlic and saute for another 3 minutes. Add chicken stock and bring to a boil.  When veggies are finished roasting in the oven add them to the soup.  Allow to simmer for 15 to 20 minutes.  Before serving, puree in small batches in a blender/food processor.  Serve it up with some bread and/or a side salad.

Is the change in temperature beckoning you to bake bread, simmer soup, and don cute blazers!  Tell me all about it by leaving a comment below.