Roasted Sweet Potato & Carrot Soup With Pumpkin Seeds

• 2 whole Sweet Potatoes, Peeled And Cubed
• 4 whole Carrots, Peeled, Chopped Into The Same Size As Sweet Potato Cubes
• Olive Oil
• 2 teaspoons Cumin
• 1/2 teaspoons Red Pepper Flakes
• 1/2 teaspoons Paprika
• Salt And Pepper
• 1 can (13.5 Oz. Can) Coconut Milk
• 1-1/2 cup Chicken Broth
• Roasted And Salted Pumpkin Seeds To Garnish

1. 1. Preheat the oven to 425F. Combine sweet potatoes and carrots with oil and spices. Roast in single layer on a parchment paper covered cookie sheet for about 40 minutes.
2. 2. In a blender combine roasted vegetables, coconut milk and chicken broth. Puree till smooth. Reheat the soup slowly in a heavy bottomed pot. Serve soup in bowls garnished with pumpkin seeds.

sweet potatoes, carrots, olive oil, cumin, red pepper, paprika, salt, coconut milk, chicken broth, pumpkin seeds

Taken from tastykitchen.com/recipes/soups/roasted-sweet-potato-carrot-soup-with-pumpkin-seeds/ (may not work)