Tags
apple, carrot, sage, soup, sweet potato
Soup shooters are a great appetizer or first course on Thanksgiving Day or a good post-Thanksgiving light dinner option. Filled with nutrients and flavor, it’s also a great way to convince your family that they really do like sweet potatoes. I told my youngest that it was carrot soup.
- 2 lg sweet potatoes, peeled and chopped into 1” pieces
- 1 bunch carrots (about 8-10), peeled and chopped into 1” pieces
- 2 onions, peeled and chopped into 1” pieces
- 1 apple, peeled, cored and chopped into 1” pieces
- 4 tbs EVOO
- 6-8 c vegetable broth
- Freshly ground sea salt and black pepper
- 4-5 tbs fresh sage, chopped, for garnish
What you do:
- Preheat the oven to 450˚.
- Prepare two baking sheets with foil.
- Divide the sweet potatoes, carrots, onion and apple between the two sheets.
- Drizzle 2 tbs EVOO over each baking sheet.
- Toss vegetables to coat.
- Roast until lightly browned, flipping vegetables halfway through cooking, about 30 minutes.
- Remove from oven.
- Transfer vegetables to processor.
- Pulse to puree.
- Add broth, 1 c at a time, to puree.
- Pulse until mixed.
- Repeat until you reach your desired consistency.
- Transfer to saucepan and simmer over med heat.
- Season with salt and pepper.
- Spoon into serving bowls and sprinkle with sage.