Description
Maple Roasted Sweet Potato and Carrot Soup is a cozy, naturally sweet and savory soup made with roasted sweet potatoes, carrots, and red onion. Olive oil, pure maple syrup, and garlic powder add delicious flavor, while vegetable broth blends everything into a thick, creamy soup. It’s easy to prepare, freezer-friendly, and can be made entirely in a blender with a soup setting.
Ingredients
- 4 medium-large sweet potatoes, cut into quarters
- 3–4 carrots, cut into 2-inch pieces
- ½ red onion
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- ½–1 teaspoon garlic powder
- 3–4 cups vegetable broth or stock
- ½ teaspoon black pepper
- ½ teaspoon sea salt, or more to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the sweet potatoes, red onion, and carrots evenly on the prepared baking sheet, positioning the cut side of the sweet potatoes facing up.
- Whisk together the olive oil and maple syrup. Brush the mixture over the sweet potatoes, carrots, and onion until evenly coated. Sprinkle with a little sea salt if desired.
- Roast for 30–40 minutes, or until the sweet potatoes are soft and the vegetables are tender.
- Remove the vegetables from the oven and allow them to cool slightly.
- Once cool enough to handle, scoop the sweet potato flesh out of the skins and transfer it to a high-speed blender along with the roasted carrots and onion.
- Add 3 cups of vegetable broth, garlic powder, black pepper, and sea salt. Blend until smooth and creamy.
- Add more broth as needed to reach your preferred consistency. For a thicker soup, start with less broth.
- If your blender has a soup setting that heats the soup, blend until hot. Otherwise, transfer the blended soup to a pot and warm over medium heat until heated through.
- Serve warm with your favorite garnishes, such as sliced almonds, a drizzle of cream, or fresh parsley.
Notes
- Adjust the thickness: For a very thick soup, start with 2½–3 cups of broth and add more gradually as needed.
- Roasting: Roast until the sweet potatoes are completely tender so they blend smoothly.
- Blending safely: Allow the vegetables to cool slightly before transferring them to a blender. Follow your blender manufacturer’s instructions when blending hot ingredients.
- Garnishes: Try sliced almonds, fresh parsley, or a small drizzle of cream.
- Make it vegan: Use vegetable broth and plant-based garnishes instead of dairy cream.
- Storage: Freeze leftover soup in airtight, freezer-safe containers. Thaw in the refrigerator and reheat gently, adding broth if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blender, Stovetop
- Cuisine: American