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Roasted Sweet Potato & Carrot Soup with Marble Rye Croutons
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A picture of Roasted Sweet Potato & Carrot Soup with Marble Rye Croutons.

Roasted Sweet Potato & Carrot Soup with Marble Rye Croutons

Angela McWilliams
Angela McWilliams @Angelacooks72
Arizona, United States

Roasted Sweet Potato & Carrot Soup with Marble Rye Croutons

Angela McWilliams
Angela McWilliams @Angelacooks72
Arizona, United States
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Ingredients

1 hr 30 min
4-6 servings
  • 5golden potatoes, peeled & cubed
  • 1large sweet potato, peeled & cubed
  • 1small onion, chopped
  • 1 halfred bell pepper
  • 4carrots peeled & chopped
  • 3 (12 oz)cans vegetable broth
  • 2 tablespoonsolive oil
  • Fresh oregano
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Steps

1 hr 30 min
  1. 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.

    A picture of step 1 of Roasted Sweet Potato & Carrot Soup with Marble Rye Croutons.
  2. 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.

    A picture of step 2 of Roasted Sweet Potato & Carrot Soup with Marble Rye Croutons.
  3. 3

    Serve soup with croutons & vegan parmesan

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Angela McWilliams
Angela McWilliams @Angelacooks72
on February 18, 2021 04:18
Arizona, United States
Hello! I’m new to the community. 👋 Thought I’d organize my recipes & share them! I’m a real estate agent here in Arizona where I grew up. Cooking & photographing food is a passion of mine. I truly enjoy creating recipes. I love hosting holidays & cooking for my family & friends. I’m currently creating mostly vegan and vegetarian recipes for my husband and I. We occasionally eat meat & dairy cheese, but not often. I really like Thai dishes and make them often. My husband and I chose a vegan diet in 2020 and really enjoyed the health benefits. Its drastically changed what I like to eat & what I cook. My favorites indulgences are cheese, chocolate & red wine 🧀 🍫 🍷. Prior to cooking vegan, I often created pulled pork & beef street tacos, tamales & grilled sandwiches, such as Ruebens & Cubans. I enjoy creating charcuterie boards & fondue. For my husband & I’s wedding, I created charcuterie boards for our guests to share at their seats. Boards & fondue are great for entertaining large groups or for a romantic evening in; the possibilities are endless. More recently, I’m trying my hand at pastry & baked goods. Thank you for visiting my biography. Happy cooking! 😊
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