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Roasted Sweet Potato and Carrot Soup

This hearty soup features roasted sweet potatoes and carrots blended into a smooth, vibrant orange puree. Simmered with sautéed aromatics and seasoned with warming spices, it has a velvety texture and rich, earthy flavor, perfect for cozy gatherings or quiet evenings. A finishing splash of lemon brightens the dish, while optional toppings add extra depth.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and chopped
  • 3 large carrots peeled and chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 4 cups vegetable broth
  • 2 tsp cumin ground
  • 1/2 tsp cinnamon optional
  • 2 tbsp olive oil
  • to taste lemon juice freshly squeezed
  • optional coconut milk or Greek yogurt for creaminess

Equipment

  • Baking Sheet
  • Large pot
  • Immersion blender or regular blender
  • Chef's knife
  • Cutting Board

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the peeled and chopped sweet potatoes and carrots on a baking sheet, tossing them with a tablespoon of olive oil. Roast for about 25-30 minutes until golden and caramelized around the edges, filling your kitchen with a sweet, smoky aroma.
  2. Meanwhile, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and fragrant, with a slightly browned edge.
  3. Stir in the minced garlic and grated ginger, cooking for another minute until the mixture is aromatic and begins to sizzle.
  4. Once the roasted vegetables are ready, add them directly to the pot with the sautéed aromatics. Stir to combine, allowing the roasted flavors to meld with the onion, garlic, and ginger.
  5. Pour in the vegetable broth and stir in the cumin and cinnamon. Bring the mixture to a gentle simmer, then reduce the heat to low and cover. Let it simmer for about 10 minutes to let the flavors deepen.
  6. Use an immersion blender to carefully blend the soup directly in the pot until smooth and velvety. Alternatively, transfer the mixture in batches to a blender, blending until creamy, then return to the pot.
  7. Stir in a squeeze of fresh lemon juice to brighten the flavors, adjusting to taste. If desired, swirl in coconut milk or spoon in Greek yogurt for extra creaminess.
  8. Taste the soup and adjust seasoning with salt, pepper, or more lemon juice if needed. Ladle into bowls and garnish with your favorite toppings like toasted nuts, seeds, or fresh herbs.
  9. Serve hot with crusty bread or a light salad for a complete, comforting meal. Enjoy the vibrant color and rich, earthy flavors in every spoonful.

Notes

Roasting the vegetables enhances their sweetness and depth of flavor. Feel free to customize with your favorite spices or toppings for added texture and flavor.