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Roasted Carrot Sweet Potato Soup
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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

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
  • 1/4 teaspoon Smoked Paprika
  • 1/4 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.

Nutrition

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