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Roasted Carrot and Sweet Potato Soup with Apple and Sage

The sweetness of carrots, sweet potato and apple make this a deliciously simple fall soup. It also freezes well-a great way to preserve the best of the season.

Get ready for your gathering by making this soup ahead so all you have to do is reheat it for dinner! 

  1. 2 large carrots, chopped
  2. 1 medium sweet potato, peeled and diced
  3. Vegetable oil
  4. 1 tbsp (15 mL) butter
  5. 1 onion, chopped
  6. 1 tart apple, peeled and chopped
  7. 1 tsp (5 mL) dried sage
  8. 4 cups (1 L) ready to use chicken broth
  9. 1 cup (250 mL) apple juice or cider
  10. Salt and black pepper to taste
  11. 1/2 cup half and half (10 %) cream or whipping (35%) cream (optional)
  1. Preheat oven to 450 F (230 C). Place carrots and sweet potato on a rimmed baking sheet lined with parchment paper. Drizzle with oil, toss to coat well, then spread out in a single layer. Roast for 20 minutes, until starting to turn golden on the edges.
  2. In a medium pot or Dutch oven, heat a drizzle of oil along with the butter over medium-high heat. When the foam subsides, add onion and sauce for 5 minutes, until soft. Add roasted carrots and sweet potato, scraping any flavourful browned bits from the pan. Add apple, sage, stock and apple juice; bring to a simmer.
  3. Reduce heat and simmer for 15 to 20 minutes or until everything is soft. Season with salt and pepper. Remove from heat and puree with an immersion blender right in the pot until smooth (or let cool slightly and puree soup in batches in a blender, then return to the pot and reheat until steaming). Stir in cream, if you're using it. Serve hot.
The Best of Bridge

This recipe is available in the book Best of Bridge Sunday Suppers.