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Roasted Carrot Sweet Potato Soup

Roasted Carrot Sweet Potato Soup

Course Soup
Cuisine American
Diet Low Fat, Vegan, Vegetarian
Keyword fall soup, pureed soup, roasted carrot, sweet potatoes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 92kcal
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


  • 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.


Serving: 1cup | Calories: 92kcal | Carbohydrates: 16.8g | Protein: 1.5g | Fat: 2.5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 85.9mg | Potassium: 0mg | Fiber: 3.4g | Sugar: 5.5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg