This is a deliciously easy carrot and sweet potato soup which you can add to your list of quick healthy meals. It's low calorie, really tasty, filling, and has just the right amount of heat from the chilli.
Potatoes, corn, carrots, and celery simmered in a slightly spicy, tangy tomato base. A flavor-packed, low-calorie dinner that just happens to be vegan. Recipe includes nutritional information, low-yield and make-ahead instructions. From BakingMischief.com
Roasted Carrot and Parsnip Soup|You can make this soup and refrigerate it up to 3 days in advance. To freeze it: Cool the soup to room temperature and divide among freezer containers or bags (figure on 2 cups per serving). Freeze for up to 3 months. Make the olive oil toast just before serving. Try these other recipes with roasted carrots: