Roasted Carrot Sweet Potato Soup

Roasted Carrot Sweet Potato Soup {Recipe Redux}

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 92 kcal
Author Jennifer Pullman


  • 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
  • 1/4 teaspoon Smoked Paprika
  • 1/4 teaspoon dried Thyme


  1. Preheat oven to 400 degrees F.
  2. In a baking pan or roasting pan place carrots and sweet potatoes.
  3. Add 2 teaspoons of olive oil, toss to coat.
  4. Roast in oven for 30-40 minutes until soft and slightly brown in spots.
  5. In a dutch oven heat 2 teaspoons of olive oil.
  6. Add minced garlic and cook for 1-2 minutes.
  7. Add in onion and cook until softened.
  8. Sprinkle in smoked paprika and cook for 1 minute.
  9. Add in roasted carrots and potatoes.
  10. Add in vegetable broth.
  11. Bring to a boil.
  12. Reduce heat and simmer for 20-30 minutes or until vegetables are tender.
  13. Blend with an immersion blender, or place soup into a blender or food processor to puree.
Nutrition Facts
Roasted Carrot Sweet Potato Soup {Recipe Redux}
Amount Per Serving (1 cup)
Calories 92 Calories from Fat 23
% Daily Value*
Fat 2.5g4%
Saturated Fat 0.4g3%
Sodium 85.9mg4%
Carbohydrates 16.8g6%
Fiber 3.4g14%
Sugar 5.5g6%
Protein 1.5g3%
* Percent Daily Values are based on a 2000 calorie diet.