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Roasted Sweet Potato and Carrot Soup

This hearty soup combines roasted sweet potatoes and carrots blended into a smooth, velvety texture, enhanced with aromatic onion, garlic, and coconut milk. The roasting process deepens the natural sweetness, resulting in a warm, comforting bowl perfect for chilly days. It’s simple to prepare and rich in flavor, with a touch of tropical richness from the coconut milk.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes firm, bright orange
  • 3 large carrots fresh and crunchy
  • 1 medium onion yellow or white
  • 1 clove garlic peeled
  • 4 cups vegetable broth preferably homemade
  • 1/2 cup coconut milk full-fat for creaminess
  • 2 tablespoons olive oil for roasting and sautéing
  • to taste salt and pepper

Equipment

  • Large baking sheet
  • Immersion blender or regular blender
  • Large pot with lid
  • Chef’s knife and chopping board

Method
 

  1. Preheat your oven to 200°C (390°F). Peel and chop the sweet potatoes and carrots into uniform chunks about 2.5 cm (1 inch) in size.
  2. In a bowl, toss the chopped vegetables with olive oil, salt, and pepper until evenly coated. Spread them out on a large baking sheet lined with parchment paper.
  3. Roast the vegetables in the oven for 25-30 minutes, until they are golden and caramelized around the edges. You’ll notice a sweet aroma filling the kitchen as they cook.
  4. While the vegetables roast, peel and chop the onion and garlic. In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the onion and garlic until translucent and fragrant, about 5 minutes.
  5. Once the vegetables are roasted and tender, add them to the pot with the sautéed onion and garlic. Pour in the vegetable broth, just enough to cover the vegetables.
  6. Bring the mixture to a gentle simmer and cook for another 10 minutes, allowing the flavors to meld and the vegetables to soften further.
  7. Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender. Puree until the mixture is smooth and velvety, about 1-2 minutes.
  8. Return the pureed soup to the stove over low heat. Stir in the coconut milk and warm through for 2-3 minutes, adjusting seasoning with salt and pepper to taste.
  9. Once heated through and seasoned to your liking, ladle the soup into bowls. Garnish with herbs or a drizzle of coconut milk if desired, and serve hot.

Notes

Roasting vegetables deeply enhances their sweetness and adds a smoky depth to the soup. Feel free to add a pinch of chili flakes for heat or fresh herbs for brightness.