Roasted Carrot Apple Soup

Total time: 45 mins, Servings: 6

INGREDIENTS

• 1 lb carrots
• 2 sweet potatoes
• 3 apples, peeled and cored
• 1 yellow onion
• 1-inch chunk fresh ginger, peeled
• 4-5 whole cloves garlic, peeled (or 1 Tablespoon garlic powder)
• 2 Tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 Tablespoon thyme
• 4 cups vegetable broth

1. Preheat oven to 425 degrees.
2. Roughly chop carrots, sweet potatoes, apples, and onion.
3. Prep a large baking sheet and spread out chopped vegetables, along with ginger and garlic cloves, in one layer.
4. Toss veggies with olive oil, then season with salt, pepper, and thyme.
5. Place in the oven and roast for 25-30 minutes, stirring once halfway through, until browned and tender.
6. Once roasted, add the veggies and broth to a blender (in batches) and blend until smooth. Alternatively, add all ingredients to a large stock pot and blend with a handheld immersion blender.
7. Simmer over medium heat until warmed through and season to taste.

Photo Credit: https://livinghealthywithchocolate.com/carrot-apple-soup-paleo-gluten-free/#recipe

BENEFITS

These two root veggies display a beautiful Fall orange color, but are also nutrient-rich, providing vitamins A, C, and B6, as well as potassium. Though naturally high in fiber, leaving the skins on provides even more of this essential digestion  boost – and since we’re blending everything together, you won’t even know they’re there! Carrots and sweet potatoes are rich in beta-carotene and other antioxidants as well, which can help decrease inflammation and increase immune function.