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Spiced Roasted Carrot and Sweet Potato Soup with Kale Pesto

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Recipe type: Soup
Ingredients

For the soup:

  • 6-8 medium carrots (600 ml), peeled and cut into 1-inch pieces
  • 2 large sweet potatoes (800 ml), peeled and cut into 1-inch pieces
  • 4 cloves garlic, in skin
  • 1 medium yellow onion, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 2 teaspoons salt, divided
  • 1 teaspoon freshly ground pepper
  • 48 oz. chicken broth
  • ½-1 cup water
  • 2 star anise, whole
  • ½ teaspoon cinnamon
  • 1 teaspoon chipotle powder
  • ½-inch piece fresh ginger, grated
  • ⅛ teaspoon allspice

 

For the kale pesto:

  • 2 cups packed, torn kale, stems removed
  • ½ cup fresh basil
  • 1 clove garlic
  • ½ cup olive oil
  • Juice of 1 lemon
  • Pinch salt
  • 3 tablespoons parmigiano reggiano
  • ⅓ cup almonds

 

For serving:

  • ½ cup greek yogurt (any fat content will do)
  • 1-2 tablespoons water
  • pepitas
Instructions
  1. For the soup: Preheat the oven to 425F and line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, toss the carrots, sweet potatoes garlic and onion with olive oil. Season with 1 teaspoon salt and pepper. Spread vegetables in an even layer on the lined baking sheet. Roast for 40-45 stirring every 10 minutes, starting at the 20 minute mark, or until very tender and caramelized at the edges. Tip: if your vegetables become tender but have not caramelized, place them under the broiler for 5 minutes to speed the caramelization process.
  3. Place half of the roasted vegetables in a blender, being sure to remove the roasted garlic from the skins. Add half of the chicken broth and blend until smooth. Transfer to a soup pot and repeat with the second half of the vegetables and broth.
  4. If your soup is very thick, add water to thin then add the spices and remaining teaspoon of salt. Bring the soup to a boil and let simmer for 45 minutes to an hour to infuse with the flavors of the spices.
  5. For the kale pesto: Combine kale, basil, olive oil, lemon juice and salt in the bowl of a food processor. Pulse until smooth.
  6. Add the cheese and almonds and pulse again until a smooth pesto forms.
  7. To serve: Thin the yogurt by combining with water. Ladle hot soup into a bowl then drizzle with thinned yogurt and pesto. Add a sprinkle of pepitas and serve immediately.