Roasted carrot sweet potato soup is rich in Vitamin A. Warm up with a bowl of this sweet and savory soup.
Seasonal eating is a great way to not only save money but also to eat vegetables and fruit and the height of freshness. The Fall season offers a variety of root vegetables and squash that make delicious side dishes and soups.
Check out my leftover turkey chili with pumpkin and butternut squash!
I like to roast vegetables because roasting brings out their natural sweetness. Roasting vegetables also helps preserve their nutrient content.
When boiling vegetables you do lose some nutrients in the water. Roasting does take time, so if you are in a hurry you may want to cook the vegetables differently.
After the vegetables are roasted they are combined with vegetable broth and cooked further so the soup can be pureed. This soup is really filling. I can only eat about half a bowl.
Recipe
Roasted Carrot Sweet Potato Soup
Ingredients
- 8 medium to large carrots peeled and cut into large chunks.
- 4 small sweet potatoes peeled and cut into three to four pieces each.
- 4 teaspoons olive oil
- 1 cup onion diced I used Vidalia
- 2 garlic cloves minced
- 4 cups vegetable broth
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon dried thyme
Instructions
- Preheat oven to 400 degrees F.
- In a baking pan or roasting pan place carrots and sweet potatoes.
- Add 2 teaspoons of olive oil, toss to coat.
- Roast in oven for 30-40 minutes until soft and slightly brown in spots.
- In a dutch oven heat 2 teaspoons of olive oil.
- Add minced garlic and cook for 1-2 minutes.
- Add in onion and cook until softened.
- Sprinkle in smoked paprika and cook for 1 minute.
- Add in roasted carrots and potatoes.
- Add in vegetable broth.
- Bring to a boil.
- Reduce heat and simmer for 20-30 minutes or until vegetables are tender.
- Blend with an immersion blender, or place soup into a blender or food processor to puree.
Gina B says
Looks delish! We are going on a diet that doesn't allow sweet potato, but I'm keeping this one in pocket for the fall!
Julie @ Tastes of Lizzy T says
I've been wanting to use my immersion blender for a soup. This looks perfect to try!
Rebecca @ Strength and Sunshine says
When ever I'm making a blended soup, roasted carrots always find their way in there! So good!
Noelle (@singerinkitchen) says
This is a lovely recipe!
Kristen says
My kinda soup!!
Sylvie | Gourmande in the Kitchen says
Sounds like just the kind of thing I've been craving lately!
Carrie MkgLemonade says
Roasting adds such a deep wonderful level of flavor, I can't wait to try this! Pinning for next week!
Alice @ Hip Foodie Mom says
I agree! I love roasted vegetables!! and this soup looks amazing!! love this carrot soup and love that you added sweet potatoes!
Jessica @ Nutritioulicious says
I love pureed soups like this and as you already know i love carrots, so it's a win win for me! Pinning now!
Thalia @ butter and brioche says
You can never go wrong with a classic sweet potato soup. I just love here how you have roasted the veggies first.. I have to try the recipe out.
Heidi says
Made this for friends last night. The vegable roasting indeed adds a depth of flavor as does the paprika. Recipe is easy and DELICIOUS and filling. Great for a blustery fall day. I added smoked sea salt and a can of coconut milk. Garnished with shreds of Thai basil and sprinkles of feta cheese. Yum!
Kristine says
At what time is the thyme added 😉
It's listed in the ingredients but not the recipe, is it optional?