Sweet Potato and Carrot Soup with Spice Roasted Pepitas

As seen on Fox 5 DC, this delicious & warming soup is perfect to make with your Thanksgiving leftovers! You can also easily roast some sweet potato & carrots ahead of time to fill your fridge or freezer with this easy week-night meal.

Ingredients

Sweet Potato & Carrot Soup

1. 3 cups cooked sweet potatoes

2. 1 & 1/2 cups cooked carrots

3. 3 tablespoons olive oil

4. 1 large shallot, diced

5. 5 garlic cloves, minced

6. 2 pinches nutmeg

7. 1 pinch cinnamon

8. 1 tablespoon fresh tarragon, chopped

9. 3 & 1/4 cups vegetable broth

10. 1 bay leaf

11. Salt & pepper to taste

12. 1/4 cup creme fraiche, plus more for garnish

Spice Roasted Pepitas

1. 1/2 cup pepitas

2. 1/4 teaspoon garlic powder

3. 1/4 teaspoon cinnamon

4. 1/4 teaspoon brown sugar

5. 1/8 teaspoon cumin

6. 1 pinch of cayenne

7. Salt to taste

8. 1 tablespoon olive oil

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Servings: 4

Steps

1. To make the soup, heat 3 tablespoons olive oil in a large pot. Saute diced shallot for about 3-4 minutes or until translucent.

2. To the pot, add minced garlic, nutmeg & cinnamon & saute for 3-4 more minutes.

3. Add the shallot, garlic & spice mixture to a blender. Alternatively, if you have an emersion blender you can blend everything together in the soup pot, making sure to turn the stove off first.

4. Next, add the minced tarragon & leftover sweet potatoes & carrots to the blender or pot.

5. Add 3 & 1/4 cups vegetable broth to the blender or pot & blend until smooth.

6. Turn the stove back on to medium heat & season the soup with salt & pepper to taste. Add the bay leaf at this time & let simmer for another 10 minutes.

7. While the soup heats up, make the spice roasted pepitas. In a saute pan over medium-high heat, add 1 tablespoon olive oil. Once hot, add the pepitas & spices. Mix together until pepitas are coated in the spices & sugar.

8. Toast the pepitas for about 8 minutes, mixing occasionally, until lightly toasted. Set aside on a paper towel-lined tray to cool.

9. One the soup is hot, add 1/4 cup creme fraiche to the soup & mix until combined.

10. Before serving, remove the bay leaf.

11. Serve soup immediately & top with the spice roasted pepitas & an extra dollop of creme fraiche if desired. Soup can last in the fridge for up to 3-4 days or in the freezer for up to 2-3 months.