Roasted Sweet Potato Carrot and Celeriac Soup
Ingredients
- 1 sweet potato, cut in chunks
- 1 celeriac root, peeled and cut in chunks
- 2 cups chopped carrots, chopped
- 1 leek, chopped
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 5-6 cups vegetable broth (you can make your own with onion skins, celeriac stems/leaves & peelings, leek tops, etc. simmer it all for 1 hour, strain and it is ready!)
- Some of your celeriac leaves, minced (for garnish)
- salt and pepper to taste
- olive oil
Instructions
- Preheat oven to 450F.
- Place the sweet potato, carrots, and celery root in a roasting pan and drizzle with olive oil. Roast for about 45 minutes stirring a few times. The veggies should have a nice golden color to them.
- In a stock pot, combine onions, leeks and garlic with a little bit of Driftless Sunflower Oil (or olive oil) and sauté over medium heat for 5 minutes until the onions/leeks become soft and translucent. Season with some salt and pepper.
- Add the roasted veggies to the pot and mix everything around and cook for a few minutes.
- Add 5 cups of vegetable broth to the pot, cover, and bring to a boil. Reduce heat and simmer for 25-30 minutes. Remove from heat and allow to cool for 15 minutes before you puree with a hand blender or an upright blender. Add a little bit more vegetable broth if the soup is too thick for your liking.
- Taste and season with salt and pepper if necessary. Garnish with minced celeriac leaves just before serving.
