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Roasted Sweet Potato and Carrot Soup

This soup features roasted sweet potatoes and carrots blended into a velvety, rich texture with deep caramelized flavors. The process involves roasting the vegetables to bring out their sweetness, then simmering and blending them into a smooth, comforting bowl. The final appearance is a vibrant, warm orange soup with a silky consistency, perfect for cozy days.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and chopped
  • 3 large carrots peeled and chopped
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 lemon lemon squeezed for brightness

Equipment

  • Large roasting pan
  • Heavy-bottomed pot
  • Immersion blender or regular blender
  • Knife and chopping board
  • Ladle

Method
 

  1. Preheat your oven to 200°C (400°F). Peel and chop the sweet potatoes and carrots into rough chunks, then place them in a large mixing bowl.
  2. Toss the vegetables with olive oil, a pinch of salt, pepper, and smoked paprika if you like a smoky touch. Spread them evenly on a baking sheet lined with parchment paper.
  3. Roast the vegetables in the oven for about 25-30 minutes, until they are deeply caramelized and fragrant, filling your kitchen with sweet, smoky aromas.
  4. While the vegetables roast, heat a tablespoon of olive oil in a heavy-bottomed pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes.
  5. Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
  6. Transfer the roasted vegetables into the pot with the sautéed aromatics, then pour in the vegetable broth. Bring everything to a gentle simmer.
  7. Let the soup simmer uncovered for about 10 minutes, allowing the flavors to meld and the vegetables to soften further.
  8. Use an immersion blender directly in the pot or transfer the soup in batches to your blender, blending until smooth and velvety. Be cautious with hot liquids!
  9. Return the pureed soup to the stove if needed, and stir in a squeeze of lemon juice, adjusting the salt and pepper to taste. Thin with extra broth if the soup is too thick.
  10. Heat the soup gently until steaming hot, then ladle into bowls. Garnish with fresh herbs or a swirl of cream if desired, and serve immediately.

Notes

Roasting the vegetables is key to developing a deep, caramelized flavor. Feel free to add a pinch of smoked paprika before roasting for extra smoky depth. This soup keeps well in the fridge for up to 2 days and reheat gently on the stove.