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Velvety Roasted Sweet Potato and Carrot Soup

This comforting soup combines roasted sweet potatoes and carrots to create a smooth, earthy base with natural sweetness. Blended until silky, it’s finished with a splash of cream or coconut milk for richness, resulting in a vibrant, warming bowl perfect for chilly days. The process highlights roasting, sautéing, and blending for a hearty, velvety final texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cut into chunks
  • 3 carrots peeled and cut into chunks
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable stock preferably homemade
  • 2 tablespoons olive oil for roasting and sautéing
  • 0.25 cup coconut milk optional for creaminess
  • to taste salt and pepper for seasoning
  • 1 tablespoon lemon juice optional, for brightness

Equipment

  • Large heavy-bottomed pot
  • Baking sheet
  • Knife
  • Cutting board
  • Immersion or regular blender
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 200°C (400°F). Toss the sweet potato chunks, carrots, and diced onion with a tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 30-35 minutes until caramelized and fragrant, stirring halfway through.
  2. While the vegetables roast, heat a tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant and slightly golden.
  3. Transfer the roasted vegetables into the pot with the sautéed garlic. Cook together for another 5 minutes, stirring occasionally, until the vegetables are coated with garlic and smell deeply earthy and sweet.
  4. Pour in the vegetable stock and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes so the flavors meld and the vegetables soften further.
  5. Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender. Blend until completely smooth and velvety, with a vibrant orange hue. If the soup is too thick, add a splash more stock or water to loosen it.
  6. Stir in the coconut milk for added creaminess, and season with salt and pepper to taste. Add a squeeze of lemon juice if you like a bright contrast to the earthy sweetness.
  7. Reheat gently if needed, then ladle into bowls. Drizzle with a little olive oil or garnish with herbs if desired. Serve hot and enjoy the velvety, comforting warmth of this simple, honest soup.

Notes

For extra depth, add a pinch of cumin or a small piece of fresh ginger during sautéing. Roasting the vegetables enhances their natural sweetness, but you can skip roasting for a quicker version. The soup keeps well in the fridge for up to 3 days and freezes beautifully.