This lovely, creamy soup blends roasted sweet potatoes and carrots. It is super simple and gluten-free, dairy-free, soy-free, and refined sugar-free.
Preheat the oven to 350 degrees F. Prepare two rimmed baking sheets with parchment paper. Set aside.
Place the carrots on one of the prepared baking sheets and drizzle with 2 tsp. of the olive oil. Use your hands to rub the oil into the carrots, then sprinkle with half of the salt and pepper. Roast for 25 minutes or until the carrots are very tender depending on the size of the carrot. Remove from the oven. Set aside for 5 minutes to cool.
Meanwhile, place the sweet potato on the second prepared baking sheet. Rub the sweet potato with the remaining 2 tsp. of olive oil using your hands. Roast for 50 minutes or until very tender. Remove from the oven. Set aside to cool for 5 minutes, then remove the skin.
Transfer everything to a large food processor and puree until creamy and smooth. Add more almond milk if needed for a thinner consistency. Season to taste with the remaining salt and pepper. Transfer to two serving bowls. Serve warm.