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Roasted Sweet Potato and Carrot Soup

This soup features tender roasted sweet potatoes and carrots blended into a smooth, velvety consistency with a naturally caramelized sweetness. The roasting process enhances their earthy flavors, creating a warm, comforting dish with a beautiful amber hue. Finished with a splash of lemon juice and fresh herbs, it offers a perfect balance of sweetness and brightness.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and chopped into 2-inch pieces
  • 3 medium carrots peeled and chopped into 2-inch pieces
  • 2 tbsp olive oil for tossing vegetables
  • 1 pinch smoked paprika optional, for added flavor
  • 1 onion chopped
  • 1 tbsp olive oil for sautéing
  • 4 cups vegetable broth or as needed
  • 1 lemon juice to brighten the flavor
  • fresh herbs parsley or cilantro for garnish
  • coconut milk for garnish coconut milk optional, for drizzling

Equipment

  • Chef’s knife
  • Baking sheet
  • Large pot
  • Immersion blender or regular blender
  • Wooden spoon

Method
 

  1. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
  2. Peel and chop the sweet potatoes and carrots into roughly 2-inch pieces for even roasting.
  3. Toss the chopped vegetables with 2 tablespoons of olive oil and a pinch of smoked paprika for extra flavor.
  4. Spread the vegetables evenly on the prepared baking sheet and roast for about 30-35 minutes, until they are caramelized and tender, with a golden color and sweet aroma.
  5. While the vegetables roast, chop the onion and heat 1 tablespoon of olive oil in a large pot over medium heat. Sauté the onion until translucent and fragrant, about 5 minutes.
  6. Once the roasted vegetables are ready, add them to the pot with the sautéed onions.
  7. Pour in the 4 cups of vegetable broth, bringing the mixture to a gentle simmer to meld the flavors for about 15 minutes.
  8. Use an immersion blender to blend the soup until smooth and silky, or carefully transfer to a blender and puree until creamy.
  9. Stir in a splash of lemon juice to brighten the soup and adjust seasoning with salt and pepper to taste.
  10. Serve the hot soup garnished with chopped fresh herbs and a drizzle of coconut milk for extra richness, if desired.

Notes

Let the soup sit for a few minutes before serving to deepen the flavors. Roasting the vegetables until deeply caramelized enhances their sweetness and adds depth to the final dish.