I have a very important news flash for you: Comfort food can be healthy and delicious! This recipe is all the proof you need. The inspiration for this one came from a bag of rainbow-coloured heirloom carrots I bought from Rowe Farms. These beautiful carrots were both local and organic. There are few local plant foods this time of year, so I was quite pleased to come across these little gems. I combined the carrots with sweet potato, red and yellow beets and onions. It’s a menagerie of superfoods all in one fabulous recipe! (They’re superfoods because of their high vitamin, mineral, fibre and antioxidant content.)
Roasted Root Veggie Soup
4 organic heirloom carrots (any carrots will do, I just loved the purple, orange, white and yellow variety), peeled, chopped
3 large beets, peeled, chopped
1 large sweet potato, peeled, chopped
1 whole onion, diced
2-3 garlic cloves, minced
2 tbsp organic coconut oil
5-6 cups of vegetable stock or water
1-2 cups almond milk (depends how runny you want your soup)
1-2 tbsp fresh rosemary
Sea salt, black pepper to taste
Preheat oven to 350F. In a large baking pan, toss all the veggies together with the garlic and coconut oil. Roast for 45 minutes to one hour, until the veggies are tender when pierced with a fork. Remove from oven and let cool slightly. Transfer to a large soup pot. Add the stock and almond milk. Using a hand processor/blender to completely blend all of the ingredients until they’re pureed and no chunks remain. Add rosemary, sea salt and black pepper. Give it a little taste and add more garlic if you desire.
Joy McCarthy, Registered Holistic Nutritionist and Health Coach of Joyous Health, loves to inspire others to eat well, live well and be happy.