Roasted Sweet Potato & Carrot Soup with Marble Rye Croutons

Angela McWilliams @Angelacooks72
Steps
- 1
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. - 2
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.
- 3
Serve soup with croutons & vegan parmesan
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