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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
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.
1/4 cup extra virgin olive oil
2 cubes Gefen Frozen Crushed Garlic, lightly defrosted
2 cubes Gefen Frozen Crushed Ginger, lightly defrosted
2 and 1/2 teaspoons salt, or more to taste
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon turmeric
1-pound bag Beleaves Carrot Sticks
1-pound bag Beleaves Sweet Potato Cubes
1 small whole yellow onion, peeled
2 (17-ounce) containers Manischewitz Vegetable Broth
coconut milk or heavy cream for garnish (optional)
Preheat oven to 400 degrees Fahrenheit.
Combine the olive oil, garlic, ginger, salt, cumin, coriander and turmeric in a bowl.
Whisk together to combine.
Line a baking sheet with Gefen Parchment Paper and pour both bags of veggies onto the sheet pan.
Pour the oil mixture over the veggies and massage it in.
Add the peeled onion to the sheet pan.
Roast for 60 minutes. Towards the end of the veggies roasting time, warm the broth in a pot.
Remove the veggies from the oven and peel the outer layer of the onion off and discard.
Transfer the veggies to a blender. Add in the broth and blend.
Season with more salt to taste if desired and garnish with coconut milk.
Sponsored by Beleaves, Manischewitz, and Gefen
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