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Roasted Sweet Potato Carrot Soup

This creamy, velvety soup is made by roasting sweet potatoes and carrots to develop deep, caramelized flavors, then blending them into a smooth, comforting dish. The process emphasizes simple ingredients and roasting techniques, resulting in a warm, vibrant orange soup with a smoky undertone and a silky texture.
Print Recipe
Prep Time 15 minutes
Cook Time 45 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 chunks
  • 3 large carrots peeled and chopped into chunks
  • 3 cloves garlic whole, roasted
  • 4 cups vegetable broth preferably low-sodium
  • 2 tablespoons olive oil for roasting and sautéing
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Sharp chef's knife
  • Immersion blender or regular blender
  • Large pot
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 200°C (400°F). Arrange the peeled and chopped sweet potatoes and carrots on a baking sheet, then toss them with a tablespoon of olive oil, salt, and pepper until evenly coated. Roast for 30-35 minutes, or until the vegetables are caramelized and tender, filling your kitchen with a sweet, roasted aroma.
  2. While the vegetables roast, peel a few garlic cloves and set them aside. Once the vegetables are done, add the garlic to the sheet and roast for an additional 10 minutes, allowing the garlic to mellow and develop a sweet, nutty flavor.
  3. Remove the roasted vegetables and garlic from the oven. Let the garlic cool slightly, then squeeze the softened cloves out of their skins. Place the roasted vegetables and garlic into a large pot, along with the vegetable broth.
  4. Heat the large pot over medium heat and add a splash of olive oil. Sauté chopped onion (if using) for about 5 minutes until translucent and fragrant—this step is optional but adds depth to the flavor.
  5. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld and the vegetables to soften further.
  6. Use an immersion blender directly in the pot to purée the soup until smooth and velvety. Alternatively, carefully transfer the hot mixture to a blender in batches, blending until silky, then return to the pot.
  7. Taste the soup and adjust the seasoning with salt and pepper. For brightness, add a squeeze of lemon or a splash of vinegar if desired.
  8. Serve the soup hot in bowls, garnished with a drizzle of olive oil or fresh herbs for added flavor and presentation.

Notes

For a richer texture, stir in a splash of coconut milk or Greek yogurt before serving. Leftovers keep well in the fridge for up to 4 days; reheat gently on the stove.