Roasted Carrot and Sweet Potato Soup

Roasted carrots and sweet potatoes already taste great all by themselves.  So I thought why not make a soup out of it!  I looked up some recipes and finally decided to just wing it.  This version is a little sweet and spicy with lots of "roasty" flavor.  Although it takes a little time, it is very easy and so worth the little effort!  FYI, my son loved this soup, just make sure not to add too much spice prior to feeding.  That's why I sprinkle on the chipotle once in my own bowl.  I like it SPICY!

Pretty veggies

Ingredients:
6 to 8 medium carrots
2 large sweet potatoes
1 tablespoon molasses
kosher salt
pepper
1 medium yellow onion
1 to 2 teaspoons red curry powder (you could just use cumin and cayenne pepper if you don't have this, just go LIGHT on the cayenne and remember to taste as you go!)
1 can chick peas (I swear you don't taste them, even though I LOVE chick peas, they just add some body and protein to the soup)
4 cups or 1 box chicken stock
1/2 to 1 cup additional water
Touch of cream or half and half
Few pats of butter

Directions:

Lots of wonderful beta-carotene and antioxidants!  =)

Start by washing, peeling and cutting the sweet potatoes and carrots into small chunks.  The more surface they have, the more "roasty" flavor they will have.  Place all of the veggies in a large bowl.  Add the molasses, heavy pinch of kosher salt and black pepper.  Toss to coat evenly.  Place into 2, 9x13 pans so they have room to brown.  Place into a preheated 425 degree oven and roast for about 20 minutes total, making sure to give them a toss at around 10 minutes.

Already smells yummy...

While the veggies are roasting, add a swirl of olive oil then the chopped onion to a large pot and add a small pinch of salt, pepper and curry powder.  Allow to lightly brown.

Add roasted veggies to the pot with the onion.  Dump in the can of chick peas. Toss around for a few so that the chick peas take on a little flavor.

Best chick peas EVER!
Plus, no BPA lining in the can.  =)

Tasted great just like this!

Add the chicken stock slowly.  After adding about 3 cups, begin using your immersion blender on the mixture.  You will see that you probably need to add the additional 4th cup as well as some water.  You can add as much as you like, just make sure you keep blending in between so you can tell what the texture will be.  I like mine to be a little thick, but still soupy.

Once blended, I add a about 1/4 cup half and half and a few slabs of butter and let it sit for about 10 minutes just so the flavors all "marry".

Add to you favorite soup bowl and top with a pinch of chipotle pepper powder and maybe a drizzle of honey (my honey's favorite =) )