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. Â Roasting vegetables also helps preserve their nutrient content.
When boiling vegetables you do lose some nutrients in the water. Â 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. Â This soup is really filling. Â I can only eat about half a bowl.
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?