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4.96 from 25 votes

Roasted Sweet Potato and Carrot Soup

Creamy roasted sweet potato soup with carrots that can be ready in under 40 minutes!
Course Soup
Cuisine International
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 190kcal
Author Diana


  • 2 sweet potatoes large
  • 2 carrots
  • 4 tbsp olive oil
  • 1 tsp cumin seeds
  • 1/2 tsp ground black pepper
  • 2 sprigs fresh rosemary
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 litre vegetable stock
  • 250 ml milk
  • 1/2 tsp salt


  • Preheat oven to 200c.
  • Peel and chop the sweet potatoes and the carrots. Transfer to a roasting tin, and drizzle with 3 tbsp of olive oil. Add cumin seeds, ground black pepper and rosemary. Give it a good mix for the olive oil and the seasoning to coat the vegetables. Roast for 20 minutes or until tender.
  • In a pot, add 1 tbsp of olive oil and fry the onion until softened. Add garlic and stir for 1 minute before adding the stock.
  • Add vegetable stock, and simmer for 10 minutes. Let the roasted vegetables cool down, then add them to the pot.
  • Using a hand blender, blend the vegetables until soup is silky and smooth. Stir in milk, and add some salt.
  • Serve warm with crusty bread on the side, or croutons and good grinding of pepper.


If the soup turns out too thick, you can add more milk to reach the consistency that you want.


Calories: 190kcal | Carbohydrates: 9g | Protein: 2g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 342mg | Potassium: 229mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5195IU | Vitamin C: 4.3mg | Calcium: 95mg | Iron: 0.6mg