Roasted Sweet Potato and Carrot Soup

Roasted Sweet Potato and Carrot soup is like autumn in a bowl. Rich and creamy from sweet potatoes. An earthy sweetness from carrots. It's the mealtime equivalent of a warm, cozy sweater. And it's the exact hue as the crunchy leaves littering my lawn.

Wait a minute...I think I was supposed to rake the lawn yesterday. Dang.

Roasted Sweet Potato and Carrot Soup
Serves: 4
Inspired by Crepes of Wrath

2 large sweet potatoes, peeled and chopped into 1/2" pieces
3 large carrots, peeled and chopped into 1/2" pieces
1/2 large (or one small) sweet red onion, peeled and cut into thick slices
2 tablespoons olive oil
1 teaspoon Bonne Herbes* (optional)
Salt and pepper
4 cups chicken or vegetable broth
Spiced Pumpkin Seeds for serving, if desired

Preheat oven to 400 degrees. Line one very large or two small baking sheets with parchment paper for easy clean up.

Place vegetables on prepared baking sheet. Drizzle with olive oil. Sprinkle with Bonne Herbes (if using) and salt and pepper to taste. Toss together so vegetables are evenly coated. Roast for 35-40 minutes or until vegetables are fork tender, stirring halfway through to ensure even cooking.

In batches, puree vegetables and broth in a blender until smooth. Pour the soup into a saucepan and heat until warmed through. (If you have an immersion blender, you can just puree everything in the saucepan and skip the blender.) If the soup is too thick, add water or additional broth until it reaches your preferred consistency. Serve topped with Spiced Pumpkin Seeds if desired.

*Bonne Herbes is a blend of chives, dill, basil, tarragon, chervil, and pepper. Truthfully, I just sniffed around (literally) in my spice cupboard until I found something that I thought would work with sweet potatoes and carrots. While I really like the dimension Bonne Herbes adds to the soup, I think it would still be delicious without it. Or substitute a sprinkling of dried basil or tarragon.