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Sweet Potato Carrot Soup

This creamy, comforting soup combines roasted sweet potatoes and carrots blended with warming spices and a splash of vinegar, resulting in a smooth, velvety texture with a vibrant orange hue. The roasting process deepens the natural sweetness, while blending creates a silky, hug-in-a-bowl appearance. Perfect for chilly days, it’s a nostalgic and nourishing dish that’s simple to prepare with humble ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large carrots peeled and chopped
  • 2 medium sweet potatoes peeled and chopped
  • 1 medium onion chopped
  • 1 inch fresh ginger grated
  • 4 cups vegetable broth preferably homemade
  • 1 tablespoon olive oil for roasting and sautéing
  • 1 tablespoon apple cider vinegar to brighten the flavor
  • to taste salt
  • optional pepper or hot sauce for serving

Equipment

  • Heavy-bottomed pot
  • Baking sheet
  • Immersion blender or blender
  • Knife and cutting board
  • Ladle

Method
 

  1. Preheat your oven to 200°C (390°F). Peel and chop the carrots and sweet potatoes into uniform pieces for even roasting. Chop the onion and grate the ginger, then set everything aside.
  2. Spread the chopped carrots and sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt. Toss gently to coat and roast in the oven for 25-30 minutes until caramelized and tender, filling your kitchen with a sweet, smoky aroma.
  3. While the vegetables roast, heat a tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant, with a slight sizzle and a golden hue.
  4. Add the grated ginger to the onions and cook for another minute, stirring constantly until the mixture releases a spicy, citrusy aroma.
  5. Transfer the roasted vegetables into the pot with the sautéed onion and ginger. Stir to combine, letting the flavors meld for a minute or two.
  6. Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover partially and cook for 10 minutes, allowing the flavors to deepen and the vegetables to soften further.
  7. Remove the pot from heat and use an immersion blender to puree the soup until smooth and velvety. Alternatively, transfer the soup in batches to a blender, blend carefully, then return it to the pot.
  8. Add a tablespoon of apple cider vinegar to brighten the flavor, then taste and season with salt as needed. For an extra kick, sprinkle in pepper or hot sauce before serving.
  9. Let the soup rest for 5 minutes off the heat to allow the flavors to settle and develop fully.
  10. Serve the soup hot in bowls, garnished with a drizzle of olive oil, herbs, or a dash of hot sauce if desired. Enjoy the comforting warmth and vibrant flavor of this simple, nourishing dish.

Notes

For added creaminess, swirl in coconut milk or a dollop of yogurt before serving. Feel free to customize with your favorite herbs or spices for a personal touch.