Roasted Sweet Potato Soup

There's just something special about a warm bowl of homemade soup, right?  Even though we are not completely into cooler weather here, I decided it didn't matter, I'd make a pot of soup in anticipation of beautiful fall days, cozy sweaters and cool nights by the fire.

Everyone in my family loves sweet potatoes no matter how they are cooked, so coming up with this easy, fast recipe was a labor of love.

After ladling up a bowl of this beautiful, creamy soup, I added a few savory, homemade croutons, a drizzle of sour cream and dinner was served.  This recipe makes enough soup for 4 along with a couple of extra servings for lunch the next day.  What a nice way to start thinking about all the comforts of fall...

Roasted Sweet Potato Soup

3-4 sweet potatoes - scrubbed and sliced
2 carrots - scrubbed and cut into chunks
2 garlic cloves - peeled
2-3 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon pepper
4 cups chicken or vegetable stock
1 teaspoon paprika
1 cup half & half
hot sauce

• Preheat oven to 425 degrees.
• Place sweet potatoes, carrots & garlic on a sheet tray.  Drizzle with olive oil and sprinkle with salt and pepper, toss to coat.
• Roast vegetables in oven approximated 25 minutes or until golden brown and fork tender.

• Place roasted vegetables in blender along with chicken stock, paprika adding a dash or two of hot sauce.
• Blend until very smooth - you can also use a blender, immersion blender or food processor - whatever you have.
• Pour into a medium size stock pot and place on medium low heat setting.
• Add half & half as soup warms.  Taste and adjust seasonings.
• Serve with addition hot sauce, sour cream and homemade croutons.