Intro
This soup started as a way to clear out the fridge after a weekend of reckless veggie buying. I love how the sweet potatoes and carrots play off each other—creamy, slightly smoky, with a natural sweetness that needs nothing fancy. It’s honest cooking, no fuss, just warm bowls and happy hands. Sometimes, the simplest ingredients make the most honest, comforting meal.
Why This Recipe Matters
## Why This Soup Matters to Me
– It’s a reminder that humble vegetables can shine with a little roasting and patience.
– I make this whenever I need a cozy, no-nonsense dinner that feels like a hug.
– The aroma of caramelized carrots and sweet potatoes bubbling in my kitchen sparks pure nostalgia.
– It’s a practical choice during busy weeks, with minimal prep and big flavor.
– Plus, it’s endlessly adaptable—make it vegan, spicy, or extra creamy, whatever your mood.
Behind The Recipe
## Behind the Recipe
– Inspired after a fall harvest, when sweet potatoes and carrots are at their peak.
– I was experimenting with roasting veggies for depth, instead of boiling everything.
– The smoky undertone from a pinch of smoked paprika really pulls it together.
– This soup became a weekly ritual, a simple way to nourish myself on chilly evenings.
Recipe Origin Or Trivia
## Recipe Origin or Trivia
– Root vegetables like sweet potatoes and carrots have been staples in many cultures for centuries.
– Roasting them first enhances their natural sugars, transforming the soup’s flavor.
– In some traditions, this kind of soup is a winter comfort, a way to warm up from the inside.
– I like adding a splash of coconut milk for creaminess, inspired by Caribbean influences.
– It’s a humble dish, but with a lot of soul in every spoonful.
Ingredient Breakdown
## Ingredient Breakdown
– Sweet Potato: I prefer the orange-fleshed kind—sweet, starchy, with a velvety texture when cooked. Skip if unavailable, but it’ll change the sweetness.
– Carrots: Look for firm, bright-orange carrots. Their earthy sweetness really balances the soup. Use pre-grated for convenience, but fresh is best.
– Onion & Garlic: These form the flavor base. Sauté until fragrant—your kitchen will smell like a cozy kitchen.
– Vegetable Broth: Use homemade or store-bought—rich and savory, it’s the backbone.
– Olive Oil & Spices: For roasting and flavor. Smoked paprika adds depth—skip if you want a milder soup.
– Coconut Milk (optional): Adds creaminess and a touch of tropical brightness. You can leave it out for a lighter version.
– Lemon Juice: Brightens up the whole bowl—don’t skip the splash right before serving.
Preparation Guide
Equipment & Tools
- Large baking sheet for roasting
- Heavy-bottomed pot or Dutch oven
- Immersion blender or regular blender
- Measuring cups and spoons
- Knife and chopping board
Steps
- Preheat oven to 200°C (390°F). Line baking sheet with parchment.
- Peel and chop sweet potatoes and carrots into even chunks. Toss with olive oil, salt, smoked paprika.
- Roast for 30-35 minutes, until tender and caramelized. Let cool slightly.
- While veggies roast, chop onion and garlic. Sauté in a large pot with a splash of oil over medium heat until translucent and fragrant, about 5 minutes.
- Add roasted veggies to the pot. Pour in broth. Bring to a simmer, cook for 10 minutes to meld flavors.
- Use an immersion blender to purée until smooth. Alternatively, carefully transfer to a blender in batches, then return to the pot.
- Stir in coconut milk if using. Adjust seasoning with salt, pepper, and a squeeze of lemon juice.
Checkpoints
- Color: Velvety orange with a smooth surface.
- Texture: Thick but pourable, no lumps or graininess.
- Appearance: Slight sheen from olive oil, inviting aroma of roasted veggies.
Resting & Finishing
Let the soup sit off heat for 5 minutes. Taste and adjust acidity with lemon. Serve hot with a drizzle of olive oil or a sprinkle of herbs. It’s best enjoyed fresh, but leftovers keep well in the fridge for 2-3 days.
Ingredient Substitutions
- Dairy-Free: Use coconut milk or cashew cream instead of dairy—still creamy, just a touch sweeter.
- Vegan: Skip any butter or dairy; ensure broth is vegetable-based for full vegan flavor.
- Spicy: Add a pinch of cayenne or chili flakes for heat—be cautious, taste as you go.
- Thickening: For a thicker soup, toss in a peeled potato or a handful of cooked rice while blending.
- Herb Variations: Fresh thyme or coriander brighten the soup—add near the end for fresh flavor.
Ingredient Spotlight
Sweet Potato
Their natural sugars caramelize during roasting, creating a complex sweetness. They’re starchy and velvety once cooked, with a vibrant orange hue that shimmers when pureed.
Carrots
Crunchy raw, but once roasted, they develop a smoky, sweet aroma. Their earthy flavor adds depth, balancing the sweetness of the potatoes.
Mistakes And Fixes
FORGOT to roast veggies: Roast them now for flavor, or sauté in a pan until caramelized.
DUMPED too much broth: Keep some back for adjusting consistency, or add a splash of water.
OVER-TORCHED the garlic: Burnt garlic tastes bitter—start with gentle sauté, add garlic later if needed.
UNDER- blended: Keep blending until smooth, or strain for extra silkiness.
Cooking Tips Tricks
- Use a heavy-bottomed pot for even heating to prevent scorching.
- Roast veggies on high heat to deepen flavor—don’t rush this step.
- Add lemon juice at the end—acidity brightens the entire bowl.
- Blending hot soup is safe with an immersion blender—just don’t fill the pot too full.
- Taste and season gradually—flavor builds, don’t oversalt early.
- For extra richness, swirl in a teaspoon of good olive oil before serving.
Make Ahead Storage
Roasted veggies can be prepared 1 day ahead; keep refrigerated.
Soup can be made 2 days in advance—reheat gently, stirring often.
Freezing works well—portion into airtight containers for up to 3 months.
Flavors deepen overnight, so taste and adjust seasoning when reheating.
Reheat on low, adding a splash of broth or water to loosen texture. Check for heat and aroma.
Quick Fixes
If soup is too thick: Splash in hot water or broth, blend again.
When bland: Add more lemon or a pinch of salt.
Cracked or dull flavor: Sauté a little garlic and onion, then add back.
Lumpy texture: Blend longer or pass through a fine sieve.
Missing spice kick: Stir in a dash of smoked paprika or chili flakes.
Faqs
Can I use sweet potatoes or carrots frozen?
Yes, just roast or sauté them first to develop flavor before adding to the soup.
How do I know when the veggies are roasted enough?
They should be tender, with caramelized edges and a sweet smell—about 30-35 minutes at 200°C.
Can I make this soup in a slow cooker?
Absolutely. Roast veggies first, then transfer everything to the slow cooker for 4-6 hours on low.
Is this soup suitable for freezing?
Yes, it freezes beautifully. Just reheat gently, stirring often to prevent separation.
What if I don’t have smoked paprika?
Use regular paprika or a tiny pinch of chipotle powder for smoky depth.
Can I add protein?
Sure, shredded chicken or chickpeas work well stirred in after blending.
How do I make it creamier without coconut milk?
Blend in cooked potato or add a dollop of cashew cream—richness without dairy.
What’s a good garnish?
A drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of yogurt all add nice touch.
Can I make this spicy?
Yes, stir in a pinch of chili flakes or cayenne during sautéing for a gentle heat.
How long does it take from start to finish?
About 1 hour—mostly roasting and blending, with some simmering in between.
Roasted Sweet Potato and Carrot Soup
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a large baking sheet with parchment paper.
- Peel and chop sweet potatoes and carrots into even chunks, then toss them with olive oil, smoked paprika, a pinch of salt, and pepper. Spread them out in a single layer on the baking sheet.
- Roast the vegetables in the oven for about 30-35 minutes, until they are tender and caramelized around the edges. The aroma will be sweet and smoky.
- While the vegetables roast, chop the onion and mince the garlic. Heat a tablespoon of olive oil in a large pot over medium heat, then sauté the onion until translucent and fragrant, about 5 minutes.
- Add the minced garlic to the pot and cook for another minute until fragrant.
- Once the roasted vegetables are cool enough to handle, add them to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Simmer the soup for about 10 minutes to allow flavors to meld, then remove from heat.
- Use an immersion blender to carefully purée the soup directly in the pot until smooth and creamy. Alternatively, transfer small batches to a blender, then return to the pot.
- Stir in the coconut milk for added creaminess, then squeeze in fresh lemon juice. Taste and season with salt and pepper as needed.
- Let the soup sit off the heat for a few minutes, then give it a final stir. The soup should be velvety, warm, and inviting with a slight sheen on top.
- Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired. Enjoy your cozy bowl of roasted sweet potato and carrot soup!
