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Creamy Roasted Sweet Potato and Carrot Soup

This comforting soup combines roasted sweet potatoes and carrots blended into a silky, vibrant orange puree. The vegetables are first roasted to deepen their natural sweetness, then simmered and blended to create a smooth, velvety texture that feels like a warm hug in a bowl. It's a simple yet flavorful dish perfect for cozy weekends or nourishing weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 large sweet potatoes peeled and cut into chunks
  • 3 large carrots peeled and cut into chunks
  • 2 tbsp olive oil for roasting
  • 4 cups vegetable broth preferably homemade
  • 1 clove garlic minced
  • to taste salt and pepper for seasoning
  • optional for garnish fresh herbs or cream for serving

Equipment

  • Baking sheet
  • Large heavy-bottomed pot
  • Immersion blender or regular blender
  • Measuring cups and spoons
  • Peeler
  • Chef’s knife

Method
 

  1. Preheat your oven to 400°F (200°C). Peel the sweet potatoes and carrots, then chop them into roughly 2-3 cm chunks.
  2. Spread the chopped vegetables on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast in the oven for about 25-30 minutes, until the vegetables are tender and slightly caramelized around the edges.
  3. While the vegetables are roasting, heat a large heavy-bottomed pot over medium heat. Add a splash of olive oil and sauté the minced garlic for about 1 minute, until fragrant and just starting to turn golden.
  4. Add the roasted sweet potatoes and carrots to the pot, then pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat, cover, and simmer for about 10 minutes to allow the flavors to meld.
  5. Once the vegetables are soft, use an immersion blender to puree the soup directly in the pot until completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until silky, then return it to the pot.
  6. Taste the soup and season with salt and pepper as needed. Let it simmer for another 2-3 minutes to meld the flavors.
  7. Serve the soup hot, garnished with a swirl of cream or a sprinkle of fresh herbs if desired. Enjoy the velvety, sweet, and earthy flavors in every spoonful.