creamy, rich, savory. five ingredients (okay, plus s+p and evoo). super healthy, and totally paleo if you’re into that kind of thing. i’m totally not.
around here, it’s the absolute best way to repurpose leftovers after roasting a chicken. this roasted sweet potato soup is my new favorite lunch!
you’ll need:
2 large sweet potatoes
2 large carrots
1 large yellow onion
3 celery stalks
1 c. chicken stock
drizzle, extra virgin olive oil
s+p to taste
preheat oven to 425.
peel sweet potatoes and carrots. rough chop everything. throw into roasting pan and drizzle with olive oil. add salt and fresh cracked pepper and toss. pour in chicken stock and roast for 1 hour, or until veggies are tender.
use some of the veggies as a side for dinner tonight! i’m all about multi tasking.
dump the rest in the vitamix (or whatever blender you use) and blend on high until completely smooth.
so that’s how to do it if you don’t want to roast a chicken.
but that’s silly.
if you do want to roast a chicken (and you should), forget the cup of chicken stock, butter up a pretty little roasting chicken and lay it on top of the veggies.
these are pictures from another chicken roasting foray, so forgive the lack of onions and celery.
here are the pictures anyway.
if this is your method of action, use a 5-6 pounder and cook for an hour and 15 minutes, or until the chicken reaches an internal temperature of 165.
eat the chicken.
puree the veggies
use chicken carcass to make more stock.
sautee some bread crumbs with salt + pepper and super thinly sliced green onions and sprinkle on top. okay that part isn’t paleo. you could also drizzle with heavy cream. or olive oil. or all three! ; )
chef meets girl 