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Roasted Sweet Potato and Carrot Soup

This vibrant, velvety soup combines roasted sweet potatoes and carrots blended into a smooth, comforting dish. The roasting enhances their natural sweetness, while blending creates a lush, creamy texture perfect for chilly days. It’s a simple, nourishing meal that highlights the rich flavors of root vegetables in a warm bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cut into chunks
  • 3 large carrots peeled and cut into chunks
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth or chicken broth for richer flavor
  • 2 tablespoons olive oil for roasting and sautéing
  • to taste salt and pepper for seasoning
  • 1 tablespoon lemon juice to brighten the soup

Equipment

  • Chef's Knife
  • Parchment-lined baking sheet
  • Large pot with lid
  • Immersion blender or regular blender
  • Measuring spoons and cups

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Peel the sweet potatoes and carrots, then cut them into roughly 2-inch chunks. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper, spreading them out evenly on the prepared baking sheet.
  2. Roast in the oven for 25-30 minutes until the vegetables are tender and caramelized at the edges, filling your kitchen with warm, earthy aromas.
  3. While the vegetables roast, chop the onion and mince the garlic. In a large pot, heat the remaining tablespoon of olive oil over medium heat, then add the onion and garlic. Sauté for about 5 minutes until fragrant and translucent, listening for a gentle sizzle and watching the onions soften.
  4. Add the roasted vegetables to the pot, then pour in 4 cups of vegetable broth. Bring everything to a gentle boil, creating a bubbling sound as the broth heats through.
  5. Reduce the heat and let the soup simmer for 10 minutes, allowing the flavors to meld and the vegetables to soak up the broth’s warmth.
  6. Using an immersion blender or carefully transferring the soup to a blender, puree until smooth and velvety. Be cautious with hot liquids—blend in batches if necessary, and hold the lid firmly.
  7. Return the pureed soup to the pot if needed, then stir in lemon juice, tasting and adjusting seasoning with salt and pepper for balance and brightness.
  8. Serve the soup hot, garnished with a drizzle of olive oil or a dollop of yogurt if desired, to add richness and a pleasing finish.

Notes

For an extra layer of flavor, sprinkle with fresh herbs like thyme or rosemary before serving. To make it vegan, ensure your broth and toppings are plant-based.