Sheet Pan Carrot and Potato Soup with Crunchy Kale
An easy winter soup with oven roasted vegetables, broth and crispy kale.
Servings: 6 bowls
Calories: 200kcal
Cost: $20
Equipment
- 1 large baking sheet
- 1 large pot
- 1 immersion blender
- 1 spatula
Ingredients
- 1 yellow potato roughly chopped
- 15 baby carrots or 4 large ones
- 1 white onion peeled and quartered
- 5 cloves garlic
- 2 cups kale roughly chopped
- 3 cups chicken broth or vegetable broth
- 1 cup almond milk or milk of choice
- 2 cups water
- 1 tsp paprika
- 1 tsp dried basil
- olive oil
- salt
- pepper
- red pepper flakes to taste
- shaved parmesan for serving
Instructions
- Preheat the oven to 350°F. On one half of the baking sheet, add the carrots, potatoes, onions and garlic cloves. Add the kale leaves to the other side of the sheet. Drizzle about 3-4 tablespoons of olive oil over all of the vegetables and kale and sprinkle with a dash of salt and pepper. Use your hands to rub the oil into the vegetables, and then space out the veggies as much as you can.1 yellow potato, 15 baby carrots, 1 white onion, 5 cloves garlic, 2 cups kale, olive oil, salt, pepper
- Place the sheet in the oven for 20 minutes. Remove the pan carefully and with a spatula, remove the kale and place them in a bowl to cool. The kale should be very crispy and crunchy. Then place the sheet with the remaining vegetables back in the oven to roast for an additional 15 minutes. Remove from the oven and let cool for a few minutes.
- Transfer the potatoes, onions and carrots to the pot. Carefully peel off the garlic skin and add the cloves to the pot as well. Add in the broth, almond milk and water bring it to a boil. Immediately bring it to a simmer for 5 minutes.1 cup almond milk, 2 cups water, 3 cups chicken broth
- With an immersion blender, blend the vegetables until they are smooth and no large chunks remain. Add the paprika and basil and a pinch of red pepper flakes if desired. Add more salt and pepper if desired as well. Let simmer for a few more minutes and then serve.1 tsp paprika, 1 tsp dried basil, red pepper flakes
- Top the soup with the kale and shaved parmesan.shaved parmesan