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Roasted Sweet Potato and Carrot Soup

This comforting soup combines roasted sweet potatoes and carrots to develop deep, caramelized flavors with smoky undertones. Blended until silky smooth, it offers a warm, vibrant orange hue and a rich, velvety texture that feels like a cozy hug in a bowl. Simple to prepare and adaptable, it’s perfect for a nourishing meal any day.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and chopped
  • 3 medium carrots peeled and chopped
  • 1 medium onion chopped
  • 2 tablespoons olive oil for roasting and sautéing
  • 4 cups vegetable broth preferably homemade or low-sodium
  • 1 tablespoon lemon juice brightens the soup
  • to taste salt and pepper for seasoning

Equipment

  • Chef's knife
  • Cutting board
  • Baking sheet
  • Large pot
  • Immersion blender

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper for easy cleanup.
  2. Peel and chop the sweet potatoes and carrots into evenly-sized chunks for uniform roasting. Place them in a bowl, toss with a tablespoon of olive oil, and season with a pinch of salt and pepper.
  3. Spread the coated vegetables evenly on the prepared baking sheet. Roast for about 25-30 minutes until they are golden around the edges and caramelized, filling your kitchen with a sweet, smoky aroma.
  4. While the vegetables roast, chop the onion finely. In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the onion until it becomes translucent and fragrant, about 5 minutes.
  5. Once the roasted vegetables are ready and cooled slightly, add them to the pot with the sautéed onion. Pour in the vegetable broth and bring the mixture to a gentle simmer.
  6. Let the soup simmer uncovered for about 10 minutes, allowing the flavors to meld and the vegetables to soften further. The aroma will deepen, hinting at smoky sweetness.
  7. Use an immersion blender to carefully blend the soup directly in the pot until smooth and velvety. Alternatively, transfer the soup in batches to a blender and purée until creamy.
  8. Taste the soup and adjust the seasoning with salt and freshly ground pepper. Stir in the lemon juice to add brightness and balance the sweetness of the vegetables.
  9. Warm the soup for another few minutes, then ladle into bowls. Garnish with fresh herbs or a swirl of coconut milk if desired, and serve hot.

Notes

For an extra smoky flavor, sprinkle some smoked paprika or chipotle powder before blending. This soup pairs beautifully with crusty bread or a light salad.