Print

Roasted Carrot and Sweet Potato Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy autumn bowl of roasted carrot and sweet potato soup that warms the kitchen and tastes like fall in a spoon.

Ingredients

Scale
  • 1 lb carrots, trimmed and halved if large
  • 1 lb sweet potatoes, peeled and cut into chunks
  • 1 medium onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 cups low-sodium vegetable broth (or more to reach desired consistency)
  • 1 cup water (adjust as needed)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin or smoked paprika
  • Salt and black pepper to taste
  • Optional garnish: plain yogurt or coconut cream, chopped fresh herbs, toasted seeds

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss carrots and sweet potatoes with olive oil, salt, and pepper on a large baking sheet. Spread in a single layer.
  3. Roast until tender and browned at the edges, about 30–40 minutes, turning once.
  4. Meanwhile, sauté onion in a medium pot with a teaspoon of oil over medium heat until soft. Add garlic and spices; cook 1 minute more.
  5. Add roasted vegetables to the pot. Pour in the vegetable broth and 1 cup water. Bring to a simmer for 5–10 minutes so flavors meld.
  6. Use an immersion blender or work in batches in a blender to purée until smooth. Adjust thickness with more broth or water.
  7. Taste and adjust salt, pepper, or spice. Serve with a swirl of coconut cream or plain yogurt and a sprinkle of herbs.

Notes

Store cooled soup in airtight containers for 3–4 days or freeze for up to 3 months. Reheat gently over low heat with a splash of water or broth.

Nutrition

Find it online: https://recipesunfolded.com/roasted-carrot-sweet-potato-soup/

×