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Smoky Sweet Potato Carrot Soup

This vibrant, velvety soup combines sweet potatoes and carrots, slow-cooked in a cast iron Dutch oven to deepen their natural sweetness with a subtle smoky flavor. The roasting process caramelizes the vegetables, creating a rich and complex broth that’s perfect for cozy days. Smooth and inviting, it’s finished with a gentle blend that highlights its warm, comforting qualities.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and chopped
  • 3 medium carrots peeled and chopped
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth preferably homemade or low-sodium
  • 2 tablespoons olive oil for roasting and sautéing
  • to taste salt and pepper for seasoning

Equipment

  • Dutch oven
  • Baking sheet
  • Immersion blender or regular blender
  • Sharp knife
  • Cutting board

Method
 

  1. Preheat your oven to 200°C (390°F). Peel and chop the sweet potatoes and carrots into uniform pieces, then toss them with a tablespoon of olive oil. Spread on a baking sheet and roast for 25-30 minutes until caramelized and tender, stirring halfway through. The aroma of sweet, roasted vegetables will fill your kitchen.
  2. While the vegetables roast, peel and dice the onion. Mince the garlic cloves. In your Dutch oven, heat a tablespoon of olive oil over medium heat until it shimmers and begins to gently crackle.
  3. Add the diced onion to the hot oil and sauté for about 5-7 minutes, until translucent and fragrant. The onion should turn a soft, golden color, releasing a sweet aroma that signals it’s ready.
  4. Stir in the minced garlic and cook for just 30 seconds, until fragrant but not browned. Now, add the roasted sweet potatoes and carrots to the pot, stirring gently to combine all the flavors.
  5. Pour in the vegetable broth, ensuring the vegetables are mostly covered. Bring the mixture to a gentle simmer over medium heat, and let it cook for about 10 minutes. The vegetables will soften further, releasing their sweet, smoky aroma.
  6. Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Puree until smooth and velvety, about 1-2 minutes. The soup should be thick, glossy, and vibrant orange in color, with no chunks remaining.
  7. Taste the soup and season with salt and freshly ground pepper. Adjust the seasoning until balanced—enhancing the natural sweetness without overpowering it. Reheat gently if needed, avoiding boiling.
  8. Serve the soup hot in bowls, drizzled with a little olive oil or garnished with fresh herbs if desired. The final dish should be silky, warm, and inviting — perfect for cozy moments and chilly days.

Notes

For an extra smoky flavor, add a pinch of smoked paprika during seasoning. If you prefer a creamier texture, stir in a splash of coconut milk at the end. Leftovers keep well in the fridge for up to 3 days; reheat gently on the stove.