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Roasted Carrot and Sweet Potato Soup

This comforting soup features roasted carrots and sweet potatoes blended into a smooth, velvety dish with a warm, inviting orange hue. Roasting brings out their natural sweetness, creating a rich, caramelized flavor, while the final texture is silky and satisfying. It’s perfect for chilly days when you crave something nourishing and cozy.
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 carrots peeled and chopped into 2-inch pieces
  • 1 large sweet potato peeled and chopped into 2-inch pieces
  • 1 inch fresh ginger peeled and minced (~1 inch)
  • 4 cups vegetable broth preferably homemade or high-quality store-bought
  • 1 tablespoon olive oil for tossing vegetables and sautéing
  • to taste salt and black pepper
  • 1/4 cup coconut milk optional for richness

Equipment

  • Oven
  • Parchment paper
  • Large pot
  • Immersion blender or regular blender
  • Ladle and bowls

Method
 

  1. Preheat your oven to 200°C/400°F and line a baking sheet with parchment paper.
  2. Peel and chop the carrots and sweet potato into roughly 2-inch pieces for even roasting.
  3. In a bowl, toss the chopped vegetables with a tablespoon of olive oil, salt, and pepper until well coated.
  4. Spread the vegetables evenly on the prepared baking sheet and roast for 25-30 minutes, until they are golden around the edges and fragrant.
  5. While the vegetables roast, peel and mince the fresh ginger to release its spicy aroma.
  6. Heat a large pot over medium heat and add a tablespoon of olive oil, then sauté the minced ginger for 1-2 minutes until fragrant and slightly golden.
  7. Pour in the vegetable broth and bring it to a gentle simmer, allowing the flavors to meld.
  8. Once the roasted vegetables are ready and cooled slightly, add them to the simmering broth.
  9. Simmer everything together for about 10 minutes to deepen the flavor.
  10. Use an immersion blender or transfer the soup carefully to a blender and blend until completely smooth and velvety.
  11. Taste the soup and adjust the seasoning with salt, pepper, and a splash of lemon juice to brighten the flavors.
  12. Stir in coconut milk for added richness if desired, then reheat gently if needed before serving.
  13. Pour the warm soup into bowls, garnish with herbs if you like, and enjoy this cozy, silky treat.

Notes

Roasting the vegetables enhances their natural sweetness and depth of flavor. Feel free to add spices like cinnamon or smoked paprika for extra warmth.