Roasted Carrot & Sweet Potato Soup
Level
Easy
Time
50 Min
SErves
8
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This very easy roasted carrot and sweet potato soup recipe is so silky and delicious. Your oven does most of the work. Once the veggies are roasted, the soup comes together in minutes! It’s perfect for those days when you need something to warm your belly and your soul. It is one of my favourite soup recipes! This recipe is gluten free, dairy free, and paleo. Omit sweet potato to make it lower carb.
What do you need for this recipe?
- 2 lb bag of carrots; peeled and diced
- 1 sweet potato; peel and diced
- 1 onion (roughly chopped)
- 2 garlic cloves (peeled)
- 1 tbsp ginger (grated)
- 2 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp black pepper
- 6 cups water
- 1 can coconut milk
How to make Roasted Carrot & Sweet Potato Soup
Step 1:Preheat the oven to 375 F.
Step 2:On a baking sheet, lay out carrots, sweet potato, onion, garlic. Lightly drizzle with avocado oil or olive oil. Bake veggies until the carrots and sweet potato pierce soft with a fork about 30-35 minutes.
Step 3:Transfer roasted carrots, onion, garlic to a soup pot. Add spices and water. Bring to boil, then let simmer about 5 minutes.
Step 4:Add coconut milk. Simmer another 5 minutes. Remove from heat.
Key Ingredients & Substitutions:
- coconut milk– I recommend using full fat coconut milk to make the most rich and creamy soup. I advise against buying “cheap” coconut milk as they are usually filled with emulsifiers like guar gum and carrageenan. Too many emulsifying agents affect the taste and quality of the coconut milk. They are also hard on your gut and affect your microbiome. But that’s a science lesson for another day.
- spices- curry spice will work in place of turmeric.
Equipment
- Oven
- Baking sheet
- soup pot
- blender
Ingredients
- 2 lbs carrots peeled and sliced into coins
- 1 medium sweet potato peeled and sliced
- 1 onion peeled and roughly chopped
- 2 garlic cloves peeled
- 1 tbsp ginger grated
- 2 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp black pepper
- 6 cups water
- 1 can coconut milk
Instructions
- Preheat the oven to 375 F
- On a baking sheet, lay out carrots, sweet potato, onion, garlic. Lightly drizzle with avocado oil or olive oil. Bake veggies until the carrots pierce soft with a fork about 30-35 minutes.
- In a soup pot, transfer roasted carrots, onion, garlic. Add spices and broth. Bring to boil, then let simmer about 5 minutes.
- Add coconut milk. Simmer another 5 minutes. Remove from heat.
- In batches, blend soup in a high-speed blender to puree. Be careful not to burn yourself.
