Roasted Carrot and Sweet Potato Soup
This creamy soup combines roasted carrots and sweet potatoes, blended into a smooth, comforting dish with a natural sweetness and vibrant color. The preparation involves roasting, simmering, and pureeing the vegetables to create a velvety texture, finished with a bright squeeze of lemon and fresh herbs. It’s perfect for cozy days and easy nourishing meals.
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Calories: 180kcal
Servings: 4
Equipment
- Immersion blender or regular blender
Ingredients
- 2 large sweet potatoes firm, unblemished
- 3 medium carrots vibrant and fresh
- 1 tablespoon olive oil for roasting
- 4 cups vegetable broth store-bought or homemade
- to taste salt and pepper for seasoning
- 1 lemon lemon for fresh juice
- fresh fresh herbs (parsley or cilantro) for garnish
Instructions
- Preheat your oven to 400°F (200°C). Peel the sweet potatoes and carrots, then chop them into roughly 2-3 cm chunks. Spread the vegetables on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes, until they are tender and slightly caramelized around the edges, filling your kitchen with a sweet, roasted aroma.
- While the vegetables are roasting, heat a large pot over medium heat. Pour in a tablespoon of olive oil, then add the roasted vegetables directly into the pot. Stir for a minute or two until they start to soften and release their fragrant aroma.
- Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce the heat to low and let it simmer uncovered for about 20 minutes, allowing the flavors to meld and the vegetables to become very tender.
- Use an immersion blender to carefully blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender, blending until silky, then return it to the pot. Be cautious with hot liquids—cover the blender with a towel to prevent splatters.
- Return the blended soup to a gentle simmer. Squeeze in fresh lemon juice and season with salt and pepper to taste. Let it simmer for another 5 minutes, adjusting the seasoning as needed to balance sweetness and acidity.
- Ladle the warm soup into bowls, garnish with chopped fresh herbs, and add a final drizzle of olive oil or a swirl of cream if desired. Serve hot, ideally with crusty bread on the side, and enjoy the comforting, nourishing flavors.
Notes
Roasting the vegetables enhances their natural sweetness, adding depth to the soup. You can customize the flavor with spices like ginger or a dash of smoked paprika for extra warmth.
Nutrition
Calories: 180kcal | Carbohydrates: 40g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 600mg | Potassium: 600mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg