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–+ servings
Sweet Potato soup in a large red dutch oven and a soup ladle
4.94 from 32 votes

Roasted Sweet Potato and Carrot Soup

Creamy roasted sweet potato soup with carrots that can be ready in under 40 minutes!
Author Diana
Servings 4 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 pounds (900g) sweet potatoes peeled and diced
  • 2 carrot around 5 ounces/140g, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 yellow onion peeled and diced
  • 2 cloves garlic peeled and minced or crushed
  • 4 cups (1 liter) vegetable or chicken stock
  • 1 cup (250ml) milk whole or 2%

Instructions

  • Preheat the oven to 400°F/200°C.
  • In a roasting pan or a sheet pan, toss the sweet potatoes and carrots with olive oil, ground cumin, salt, and pepper. Roast for 20 minutes or until fork-tender.
  • 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, roasted vegetables, and simmer over medium-low heat for 5 minutes. Remove from heat.
  • Using an immersion blender or a high powered blender, blend the vegetables until the soup is smooth. Stir in milk, and taste the soup to adjust the seasonings if needed.
  • Serve warm with toasted bread, garlic bread, or homemade croutons.

Notes

  • 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.
  • 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.

Nutrition

Calories: 336kcal | Carbohydrates: 58g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 1405mg | Potassium: 1028mg | Fiber: 8g | Sugar: 17g | Vitamin A: 38703IU | Vitamin C: 10mg | Calcium: 170mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/sweet-potato-soup/