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Roasted Sweet Potato Carrot Soup

This hearty and comforting soup combines roasted sweet potatoes and carrots with fresh ginger, blended into a velvety, smoky puree. The roasting process enhances the natural sweetness and adds depth, while blending creates a smooth, warm final texture perfect for chilly evenings. Topped with a drizzle of cream or herbs, it’s a simple yet satisfying dish.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 large sweet potatoes peeled and chopped
  • 3 medium carrots peeled and chopped
  • 1 inch fresh ginger peeled and minced
  • 1 tablespoon olive oil for roasting
  • 4 cups vegetable broth preferably homemade
  • to taste salt and pepper for seasoning
  • 1 lemon lemon for brightening

Equipment

  • Oven
  • Baking sheet
  • Sharp knife
  • Large pot
  • Immersion blender or regular blender
  • Measuring spoons and cups

Method
 

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Peel and chop the sweet potatoes and carrots into even-sized chunks for uniform roasting.
  3. Toss the chopped vegetables with a tablespoon of olive oil, salt, and pepper until evenly coated.
  4. Spread the vegetables on the prepared baking sheet in a single layer and roast for 25-30 minutes, or until they are golden and fragrant.
  5. While the vegetables roast, peel and mince the fresh ginger.
  6. In a large pot, heat a tablespoon of oil over medium heat, then add the minced ginger and cook until fragrant, about 1 minute.
  7. Add the roasted sweet potatoes and carrots to the pot, then pour in the vegetable broth. Bring to a gentle simmer.
  8. Simmer for 10 minutes to allow flavors to meld and vegetables to soften further.
  9. Use an immersion blender or transfer the soup to a blender to puree until smooth and velvety.
  10. Taste the soup and adjust the seasoning with additional salt, pepper, or a squeeze of lemon for brightness.
  11. Serve hot, garnished with herbs or a drizzle of cream, if desired, for extra richness.