Sweet Potato-Carrot Soup

• From: 12 Best Foods Cookbook

Ingredients

• 1 Tbs canola oil

• 1 1/4 lbs Beauregard, Garnet, or Jewel yam, cut in 2 inch pieces

• 1 large carrot, cut in 1 inch pieces

• 1 Fuji apple, peeled, cored, and cut into 8 pieces

• 1 Tbs unsalted butter or canola oil

• 1 shallot, chopped

• 3 cups fat-free, reduced-sodium chicken broth

• salt and freshly ground black pepper

• Garnish with 1 Tbls per serving from among: cranberries

• sautéed sliced mushrooms

• flaked hot smoked salmon

Roasting brings out the sweetness in the potatoes and carrots, enhancing the flavor of the thick puree. Each garnish adds a different personality.

Directions

• Preheat the oven to 400°F. Rub the oil over the yam, carrot, and apple to coat them. Spread them in 1 layer on a baking sheet and roast for 30 minutes. When cool enough to handle, lift the peels off the sweet potato pieces.
• Heat the butter in a large, heavy saucepan over medium-high heat. Sauté the shallot until soft, 5 minutes. Add the roasted vegetables, apple, and broth. When the liquid boils, reduce the heat, cover, and simmer until the carrot is soft, 20 minutes.
• Puree the soup in a blender. Season it to taste with salt and pepper. Ladle into 4 deep soup bowls, garnish as preferred, and serve.
• Garnish suggestions:Cranberries: Homemade or canned chunky relish adds tangy contrast
• Sautéed sliced mushrooms: Bring out the root vegetables' earthy flavor
• Flaked hot smoked salmon: Also called kippered salmon, it adds richness