Creamy Roasted Carrot and Sweet Potato Soup (aka Covid Crusher Soup)

Serves 6

  • 1 ½ pounds sweet potatoes, halved
  • 12 ounces carrots, peeled (@ 1 1/4 cups)
  • 3 tbsp olive oil 
  • 2 medium onions, halved 
  • 1 head of garlic, top cut off  
  • 2 1/2 cups chicken stock
  • ¼ cup full-fat coconut milk  
  • 2 tbsp apple cider vinegar 
  • Salt and Pepper to taste 
  • Goat Cheese, optional

Place the halved sweet potatoes, peeled carrots, and halved onions into a large roasting pan.
Cut the top off the head of garlic, exposing the cloves. Add to the roasting pan.

Drizzle the vegetables and garlic with 2 tablespoons of olive oil. 

Roast the sweet potatoes, carrots, onions, and garlic in the preheated oven for 20-25 minutes or until they are caramelized and tender. Depending on their size and how you cut them cut, they may need more or less time.

Once the vegetables are roasted, remove them from the oven and allow them to cool slightly. 
Scoop the flesh of the sweet potatoes out of the skins and add it to a blender or food processor along with the roasted carrots, onions. Squeezed the head of garlic garlic cloves. 
Add the chicken stock and apple cider vinegar to the blender and blend until smooth. 
Transfer the blended mixture to a large pot and stir in the full-fat coconut milk. 
Add more salt and pepper to taste if needed. 
Heat the soup over gentle heat until it’s hot, but not boiling.

Serve the soup in bowls, topped with a swirl of coconut milk and a dollop of goat cheese.

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