Kitchen Supplies:

  • ​Baking tray
  • Parchment paper
  • Blender/food processor
  • Medium pot

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


2 cups baby carrots

1/2 cup red potatoes

1 cup living earth sprout of the week (this week: sprouted peas)

1 tbsp. biodynamic extra virgin olive oil

to taste salt & pepper

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Prepare the Vegetables
• Preheat the oven to 400F and line your baking tray with parchment paper.
• Peel, wash, and cube the potatoes and carrots. Place cubes on baking tray and drizzle with olive oil. 

Roast & Blend the Vegetables
• Place your baking tray in the oven and flip veggies once, halfway.
• Let roast until browned and tender, about 25 minutes.
• Once the vegetables are roasted let them cool. Place the cubes in your blender/food processor and blend until pureéd.

Make the Soup
• Pour the mixture into a pot and add desired amount of water.
• Bring to a boil, mix, and add salt & pepper.

Bring It All Together
• Divide evenly and sprinkle with sprouts as a garnish, enjoy!