5 from 24 votes
Roasted Carrot and Sweet Potato Soup
This roasted carrot and sweet potato soup combines tender roasted root vegetables with a creamy, lightly spiced base. The soup is thickened with a butter and flour roux and flavored with roasted garlic, cinnamon, and seasoned vegetable broth. A variety of toppings bring extra texture and taste, including garlic bread croutons with sesame seeds and paprika, fresh parsley, and optional spicy or creamy additions. The roasting caramelizes the vegetables, enhancing their natural sweetness and depth.
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings:
2
servings
Calories:
331 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 sweet potato 13-15 oz, large
- 6 oz carrot fresh
- ½ yellow onion
- 1-2 tsp extra virgin olive oil
- salt to taste
- black pepper to taste
- 2 cloves garlic minced
- 3 TBSP butter unsalted
- 3 TBSP all-purpose flour
- 2 cups vegetable broth low-sodium
- ⅛ tsp ground cinnamon
GARLIC BREAD CROUTONS
- 2 lices whole grain bread
- 1 tsp sesame seeds toasted
- 1 TBSP butter
- ¼ tsp garlic powder
- ⅛ tsp paprika
- ⅛ tsp salt
TASTY TOPPINGS - choose your favorites!
- ground cinnamon a sprinkle
- parsley fresh chopped
- sriracha
- Bacon (t-rex or vegan crumbles)
- sour cream
- chives
Instructions
- Pre-heat oven to 400℉.
- Peel and chop you veggies, drizzle with EVOO, and sprinkle with a pinch of salt and pepper.
- Roast on a lined baking sheet on the center rack for 30-40 minutes.
- Bring a medium pot to medium-low heat and melt your butter.
- Next add the flour, slowly, whisking into the butter to form a roux. Stir constantly while the roux thickens, then slowly whisk in your veggie broth.
- Add your roasted veggies and season with 1/8 tsp cinnamon and 1/8 tsp salt, adjusting amounts to taste as needed. You can also thin the broth to your idea of perfect consistency using a little extra broth! My husband prefers thin soups; I like mine thick! Both are glorious! Simply adjust seasoning to taste if you add additional broth, easy peasy.
- Blend soup using an immersion blender, or in batches using a blender or food processor.
- Serve hot, topped with a sprinkle of cinnamon and crispy garlic bread croutons plus any of your desired toppings from the list above. This scrumptious soup is so easy to customize. Enjoy!
Cup of Yum
Notes
- Make garlic bread croutons by cubing whole grain bread, tossing with garlic butter, salt, sesame seeds, and paprika, then toasting at 350℉ until golden.
- Adjust the soup’s thickness by adding more vegetable broth to reach your preferred consistency.
- Season the soup with cinnamon and salt carefully, tasting as you go to balance flavors.
- Serve the soup hot with chosen toppings to enhance texture and flavor contrast.
- Nutrition facts do not account for optional toppings; add these separately if tracking intake.
Nutrition Information
Calories
331kcal
(17%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
45mg
(15%)
Sodium
1184mg
(49%)
Potassium
531mg
(11%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
24465IU
(489%)
Vitamin C
9.6mg
(11%)
Calcium
64mg
(6%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 331
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 45mg | 15% |
| Sodium | 1184mg | 49% |
| Potassium | 531mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 24465IU | 489% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 64mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.