Roasted Sweet Potato & Carrot Soup with Marble Rye Croutons.
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Ingredients of Roasted Sweet Potato & Carrot Soup with Marble Rye Croutons
- You need 5 of golden potatoes, peeled & cubed.
- Prepare 1 of large sweet potato, peeled & cubed.
- You need 1 of small onion, chopped.
- It's 1 half of red bell pepper.
- It's 4 of carrots peeled & chopped.
- Prepare 3 (12 oz) of cans vegetable broth.
- It's 2 tablespoons of olive oil.
- Prepare of Fresh oregano.
Roasted Sweet Potato & Carrot Soup with Marble Rye Croutons step by step
- 1. Place all vegetables on baking sheet, drizzle with olive oil & sprinkle with fresh oregano; roast until tender. 2. Add roasted vegetables & vegetable broth into large pot or blender. If using a pot, purée vegetables with immersion hand blender. 3. Heat thoroughly, cooking for 2O minutes..
- While the soup is cooking cut sliced marble rye into preferred size pieces, place on baking sheet. Whisk together vegan butter & chopped herbs of your choice. Brush over bread & bake until brown..
- Serve soup with croutons & vegan parmesan.
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