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Roasted Sweet Potato and Carrot Soup

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A warm, cozy soup made with roasted sweet potatoes and carrots, flavored with cumin and coconut milk, perfect for cooler days.

Ingredients

Scale
  • 2 large sweet potatoes (about 2 lb), peeled and cut into 1-inch cubes
  • 4 large carrots, peeled and halved lengthwise
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 4 cups low-sodium vegetable broth
  • 1/2 cup canned coconut milk
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme or parsley for garnish
  • Optional squeeze of lemon or apple cider vinegar to brighten

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potatoes and carrots with olive oil, cumin, paprika, salt, and pepper. Spread in a single layer on a baking sheet.
  3. Roast for 30–35 minutes, turning once, until edges caramelize and vegetables are tender.
  4. Meanwhile, heat a tablespoon of oil in a large pot. Sauté onion until translucent, 5–7 minutes. Add garlic and cook for 30 seconds.
  5. Add roasted vegetables to the pot. Pour in vegetable broth and bring to a simmer for 5–10 minutes.
  6. Use an immersion blender or countertop blender to purée until smooth. Return to low heat.
  7. Stir in coconut milk. Warm gently and adjust seasoning. Brighten with a squeeze of lemon if needed.
  8. Serve with fresh thyme and a drizzle of coconut milk or olive oil.

Notes

For dairy-free and vegan, keep coconut milk or swap for unsweetened oat milk. Can roast a quartered apple with the vegetables for added flavor.

Nutrition

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

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