09/11/2012 10:20 am ET Updated Dec 06, 2017

Get Ready For Fall With Soup Recipes

Olga Berman

Maybe it's because I grew up in Russia, but August is the last month of summer in my book. Fall starts on September first. Even though the weather in DC area is still hot and humid, I'm already dreaming of cooler weather, sweaters and boots, and making soups, stews and chilis.

I love cooking one pot meals in the fall and winter and eating them throughout the week. The recipe below takes very little time to make but packs a lot of flavor. Make it now or once the leaves start changing color.

Roasted sweet potato & carrot soup with pumpkin seeds


2 sweet potatoes, peeled, cubed
4 carrots, peeled, chopped into the same size as sweet potato cubes
salt & pepper
olive oil
2 teaspoons cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
1 can coconut milk {Note: I used lite coconut milk because that's what I had: do not make the same mistake. It leaves a slightly sweet and artificial flavor in your mouth.}
1 cup chicken broth
garnish: roasted and salted pumpkin seeds

1. Preheat the oven to 425. 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. In a blender combine roasted vegetables, coconut milk and chicken broth. Puree until smooth. Reheat the soup slowly in a heavy bottomed pot. Serve soup in bowls garnished with pumpkin seeds.


For other soup recipes, check out Roasted Acorn Squash Soup, Roasted Tomato Soup with Balsamico, and Curry Butternut Squash Soup with Coconut Milk.

What are you looking forward to cooking or baking this Fall?