Name: Roasted Pumpkin, Sweet Potato, and Carrot Soup
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Peeled, chopped carrots - 3 cups; Olive oil - 1 tablespoon; Peeled, chopped sweet potatoes - 3 cups; Warmed sunflower oil, divided - ½ tablespoon; Peeled, chopped pumpkin - 3 cups; Onion, chopped - 1; Garlic, minced - 2 cloves; Ground cumin - ¼ teaspoon; Ground turmeric - ¼ teaspoon; Harissa - ¼ teaspoon; Vegetable broth - 4 cups; Salt and freshly ground black pepper to taste - 4 cups; Chopped fresh cilantro, or to taste - 2 tablespoons

Roasted Pumpkin, Sweet Potato, and Carrot Soup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Pumpkin, Sweet Potato, and Carrot Soup

1. Peeled, chopped carrots - 3 cups

2. Olive oil - 1 tablespoon

3. Peeled, chopped sweet potatoes - 3 cups

4. Warmed sunflower oil, divided - ½ tablespoon

5. Peeled, chopped pumpkin - 3 cups

6. Onion, chopped - 1

7. Garlic, minced - 2 cloves

8. Ground cumin - ¼ teaspoon

9. Ground turmeric - ¼ teaspoon

10. Harissa - ¼ teaspoon

11. Vegetable broth - 4 cups

12. Salt and freshly ground black pepper to taste - 4 cups

13. Chopped fresh cilantro, or to taste - 2 tablespoons

How to cook deliciously - Roasted Pumpkin, Sweet Potato, and Carrot Soup

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.

3. Stage

Bake in the preheated oven for 10 minutes.

4. Stage

Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.

5. Stage

While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.

6. Stage

Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.

7. Stage

Sprinkle with cilantro to serve.