Kicking off soup season with a Roasted Sweet Potato and Carrot Soup (made with Bone Brewhouse bone broth, of course). Serve as a side dish to a family dinner or enjoy as a meal all to yourself! Not only is this soup delicious but our Lemon Ginger broth adds an added immune boost to your health too.
1 cup sweet potatoes peeled and cut into chunks
2 large carrots and cut into chunks
3 tbsp olive oil
2 onions finely chopped
2 garlic cloves, crushed
1 container Bone Brewhouse Lemon Ginger bone broth
coconut greek yogurt
Heat oven to 400F and put the sweet potatoes, carrots, garlic and onions into a large roasting tin, drizzled with 2 tbsp olive oil. Roast the veg in the oven for 25-30 mins or until caramelized and tender. Meanwhile, put bone broth from frozen in a large deep saucepan and heat over medium-low heat for about 10 mins, then set aside. Once the roasted veg is done, leave to cool a little, then transfer everything to a blender or to your saucepan and use a hand blender to process until smooth. Serve in bowls topped with a swirl of yogurt and a good grinding of black pepper. Enjoy!