Roasted Sweet Potato Carrot Soup Recipe

I recently stumbled upon this roasted sweet potato carrot soup and it’s seriously like a warm hug in a bowl that makes even the messiest dinner feel kinda epic, you know?

I love whipping up a hearty roasted sweet potato carrot soup. The sweet potatoes, carrots, onion and garlic blended with olive oil and vegetable broth create a nutritious base.

I like adding dried thyme, cumin, salt and pepper to enhance flavour, making it a warming meal when im feeling chilly.

Ingredients

• High in complex carbs, fibre, and vitamins.

  They add a natural sweetness.

• Loaded with vitamin A and fibre; they lend earthiness and subtle sweetness.
• A base flavor rich in antioxidants; gives depth and a bit of pungency to broth.
• Offers robust taste and essential nutrients; brightens the flavor profile impressively.
• Provides healthy fats that help meld flavors; adds slight richness.
• Vegetable broth is light, hydrating and fills the soup with a savory base.
• Dried thyme adds aroma and subtle earthiness to complement the veggies.
• Ground cumin brings warmth and depth with its distinctive spice note.
• Salt and pepper balance and enhance all the mixed flavors nicely.

Ingredient Quantities

• 2 large sweet potatoes, peeled and cubed (about 3 cups total)
• 4 medium carrots, peeled and chopped into 1-inch pieces
• 1 medium yellow onion, roughly chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 400°F.

2. In a large bowl, toss the cubed sweet potatoes, chopped carrots, roughly chopped onion and minced garlic with the olive oil, dried thyme, ground cumin, and a good pinch of salt and pepper.

3. Spread the veggies out on a baking sheet in one even layer.

4. Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and starting to get a little char.

5. Meanwhile, pour the vegetable broth into a large pot and bring it to a low simmer.

6. Once the veggies are done roasting, carefully transfer them to the simmering broth.

7. Let it all cook together for another 10 minutes so the flavors can meld.

8. Turn off the heat and use an immersion blender to blend the soup until smooth; you can also do this in batches with a regular blender.

9. Taste the soup and adjust seasoning with extra salt and pepper if needed.

10. Serve hot, and enjoy your roasted sweet potato carrot soup!

Equipment Needed

1. Preheated oven (set to 400°F)
2. Large mixing bowl
3. Baking sheet
4. Knife and cutting board (for prepping the veggies)
5. Large pot
6. Immersion blender or regular blender
7. Measuring spoons and cups
8. Spatula or tongs (for tossing veggies)

FAQ

• Q: How do I know when the veggies are roasted enough?
  A: They should be soft and have a bit of a char on the edges. If they cube easy and smell caramelized, they’re done.
• Q: Can i prep the veggies ahead of time?
  A: Yes, you can chop and even roast them ahead, but its best to blend them fresh to keep that vibrant flavor and texture.
• Q: What if i dont have vegetable broth on hand?
  A: You can use chicken broth or even water with a bouillon cube, though it might change the overall taste a bit.
• Q: How can i make the soup creamier if i want a richer taste?
  A: Once blended, stir in a splash of coconut milk or heavy cream. Remember, add a little at a time so you dont overpower the natural sweetness.
• Q: Can i freeze the leftovers?
  A: Absolutely, just let it cool fully and store in an airtight container for up to 3 months. Reheat gently on the stovetop to avoid a chunky consistency.

Roasted Sweet Potato Carrot Soup Recipe Substitutions and Variations

• Carrots: You can swap out carrots with parsnips or even turnips for a slightly different flavor if you feel like mixing it up
• Yellow Onion: Red onions or even a bit of chopped leeks can work just fine as a substitute
• Garlic: If you dont have fresh garlic, try using garlic powder (about 1/4 teaspoon per clove) or minced shallots as an alternative
• Olive Oil: Avocado oil or sunflower oil are good replacements if you’re short on olive oil

Pro Tips

1. First, preheat your oven to 400°F. Toss your peeled, cubed sweet potatoes, chopped carrots, roughly cut onion and minced garlic in a bowl. Drizzle with olive oil, then sprinkle in dried thyme, ground cumin, and a good pinch of salt and pepper. Mix it up well.

Pro Tip: Don’t crowd your veggies on the baking sheet. Spread them out nicely so they roast and get a little char instead of just steamin’.

2. Lay your veggies out in one even layer on a baking sheet and roast for about 25-30 minutes. You’re aiming for tender veggies with a bit of a crisp edge where they start to brown.

Pro Tip: If you wanna add an extra zing, try tossing in a pinch of smoked paprika before roasting. It gives a unique, slightly smoky flavor that really makes the soup pop.

3. While the veggies are getting roasted, heat 4 cups of vegetable broth in a big pot until it’s gently simmering. When your veggies are done, carefully move them to the simmering broth. Let it all cook together for another 10 minutes so the flavors can mix together nicely.

Pro Tip: Let the veggies cool for a minute before adding them to the pot to help prevent splashes and reduce the risk of burns.

4. Turn off the heat and use an immersion blender to purée the soup until smooth. If you don’t have one, blend it in batches in a regular blender – just be careful with the hot liquid. Taste it, and add more salt and pepper if needed.

Pro Tip: If your soup feels too thick, add a bit more broth or water until it’s just right for you.

5. Serve the soup hot and enjoy. This recipe is pretty flexible so feel free to tweak the spice levels or add extra herbs if you like a little more kick.