No-Chop Carrot and Sweet Potato Soup

Sara Goldstein Sara Goldstein
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A carrot and sweet potato soup is so inviting, but peeling vegetables until your hands turn orange…not so much. That’s where the Beleaves frozen veggies and Gefen cubes come in. You can create a bold and delicious creamy soup, layered with flavor without any chopping! I simply roast them on a sheet pan and transfer everything to a blender.

1h 20m 6
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Vegan Parve

Directions

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Combine the olive oil, garlic, ginger, salt, cumin, coriander and turmeric in a bowl.

  3. Whisk together to combine.

  4. Line a baking sheet with Gefen Parchment Paper and pour both bags of veggies onto the sheet pan.

  5. Pour the oil mixture over the veggies and massage it in.

  6. Add the peeled onion to the sheet pan.

  7. Roast for 60 minutes. Towards the end of the veggies roasting time, warm the broth in a pot.

  8. Remove the veggies from the oven and peel the outer layer of the onion off and discard.

  9. Transfer the veggies to a blender. Add in the broth and blend.

  10. Season with more salt to taste if desired and garnish with coconut milk.

About

Notes:
If you're not enjoying the soup immediately, you do not have to warm up the broth. Simply pour it in straight from the container.

Description:
Sponsored by Beleaves, Manischewitz, and Gefen

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