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Roasted Sweet Potato and Carrot Soup

This cozy soup features caramelized sweet potatoes and carrots, roasted to bring out their natural sweetness and smoky undertones. Blended until velvety smooth, it boasts a vibrant orange color and a comforting, rich texture, perfect for chilly evenings. The process involves roasting, sautéing, simmering, and blending to create a layered, unpretentious dish that fills the kitchen with a warm aroma.
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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 2 cm pieces
  • 3 large carrots peeled and chopped into 2 cm pieces
  • 2 tablespoons olive oil fruity extra virgin preferred
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth homemade preferred
  • to taste salt
  • to taste lemon juice optional, for brightness

Equipment

  • Large baking sheet
  • Large pot
  • Immersion blender
  • Chef's knife
  • Cutting board
  • Measuring cups

Method
 

  1. Preheat your oven to 200°C (400°F). Spread the chopped sweet potatoes and carrots evenly on a large baking sheet, drizzling with olive oil and tossing to coat well. Roast for about 20 minutes, until the edges are golden and fragrant.
  2. While the vegetables roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent and starts to smell sweet.
  3. Add the minced garlic to the onions, cooking for another 1-2 minutes until fragrant, taking care not to burn it.
  4. Remove the roasted vegetables from the oven once they are caramelized at the edges and soft inside. Carefully transfer them to the pot, adding any juices left on the baking sheet for extra flavor.
  5. Pour in the vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for about 20 minutes, allowing the flavors to meld and the vegetables to become very tender.
  6. Use an immersion blender to blend the soup directly in the pot until it is silky smooth. Alternatively, carefully transfer the hot mixture in batches to a blender and purée until velvety.
  7. Taste the soup and season with salt as needed. Add a splash of lemon juice for brightness if desired, stirring to combine.
  8. Garnish with fresh herbs, seeds, or a swirl of cream if you like. Ladle the warm, velvety soup into bowls and serve immediately, enjoying the rich aroma and comforting texture.

Notes

Roasting the vegetables enhances their sweetness and adds depth to the soup's flavor. Adjust seasoning at the end for perfect balance. This soup keeps well in the fridge for up to 3 days and freezes beautifully for longer storage.