Roasted Sweet Potato and Carrot Soup

This roasted sweet potato and carrot soup is the perfect cold day comfort food! The sweet potatoes are roasted with carrots and seasoned with cumin, then blended into a creamy and smooth soup. Serve with toasted bread, garlic bread, or homemade croutons for a delicious and hearty meal.

Whether you’re craving something light and healthy or looking for a warming and satisfying meal, this roasted sweet potato and carrot soup is sure to hit the spot. So why not give it a try? You’ll be amazed by how easy and delicious it is!

Sweet potatoes are great in soups! In fact, they’re one of my favorite vegetables to cook with. I have a similar Creamy Sweet Potato Soup Recipe, but in this version here I chose to roast the vegetables until they’re fork-tender and then add them to the soup base. It’s also seasoned a little differently and made vegetarian with the addition of the milk.

Looking for easy sweet potato recipes? Try my Sweet Potato Curry, Sweet Potato Fries in the Air Fryer, and this Sweet Potato Casserole.

Why You’ll Love This Recipe

1. Easy – Just 30 minutes of cooking time, then you’ll blend it up to make the creamiest and smoothest soup ever!
2. Interesting Flavors – This soup is sweet and savory at the same time. It’s delicious!
3. Kid-Friendly – Cooking for your little ones? This recipe is 100% kid-approved! Your kids are going to love it too.

Key Ingredients

Here’s what you need to make this delicious soup:

Complete list of ingredients and amounts can be found in the recipe card below.

• Sweet Potatoes: The main ingredient in this soup is creamy sweet potatoes. Peel them, and cut them into 1-inch chunks.
• Carrot: We’re roasting sweet potatoes with carrots. Peel and cut into coins.
• Cumin: You’ll need ground cumin, it goes so well with sweet potatoes and carrots.
• Onion and Garlic: Like most soups, this soup starts with sauteeing a diced onion and minced garlic.
• Vegetable Stock: Using store-bought or homemade vegetable stock or broth makes this soup vegetarian. But chicken stock can also be used if you prefer.

How To Make Roasted Sweet Potato and Carrot Soup

1. Preheat the oven to 400°F/200°C. Line a roasting pan or sheet pan with parchment paper or a silicone mat for easy cleanup.
2. Roast: In the pan toss the sweet potatoes and carrots with olive oil, ground cumin, salt, and pepper. Roast for 20 minutes or until fork-tender.
3. Saute: In a large dutch oven over medium-high heat, heat olive oil and cook the onion until soft and translucent. Add the garlic, and cook for 30 seconds. Add vegetable stock, and roasted vegetables, and simmer over medium-low heat for 5 minutes. Remove from heat.

1. Blend: Using an immersion blender or a high-powered blender (like a Vitamix), blend the vegetables until the soup is smooth. Stir in milk, and taste the soup to adjust the seasonings if needed.
2. Serve warm with toasted bread, garlic bread, breadsticks, or homemade croutons.

Recipe Tips

• Roast Until Tender. Make sure your sweet potatoes and carrots are fork-tender before adding and blending the soup. I roast mine for 20 minutes, but ovens can be different so always double-check. Fork tender means that if you try to pick up a piece with a fork, you won’t be able to, because it will fall right off. 
• Blend Well. I love my Vitamix high speed blender for lots of things, but it is particularly great at blending soups like this one. If you don’t have a high-speed blender, a handheld immersion blender is your best second choice.
• Change Up the Garnishes. I did a swirl of heavy cream, a grind of black pepper, and some fresh cilantro leaves. A creamy dollop of yogurt, sour cream, coconut cream, or heavy cream will add a beautiful and delicious extra creaminess to sweet potato soup. As for fresh herbs, you can do parsley, chives, or dill if you like.

Storing Tips

Store leftover soup in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop over gentle heat until warmed through. Add a splash of water if the soup has thickened too much.

Or store in the freezer in an airtight container for up to 3 months. For easy re-heating, freeze in individual serving sizes.

As the colder weather approaches everyone will be looking for yummy warming soup recipes. Make sure to pin this so other people can enjoy it too! What are some of your other favorite Fall soups? Let me know in the comments!