When chilly days call for something warm, this Roasted Sweet Potato and Carrot Soup will be your new favorite comfort meal. It’s rich, creamy, slightly sweet, and beautifully spiced with cumin — perfect for a quick lunch or light dinner. The roasted vegetables deepen the flavor, creating a velvety soup that tastes as good as it looks.
Serve it with garlic bread, crunchy croutons, or a slice of toasted sourdough for a satisfying, cozy bowl that’s both nourishing and comforting.
Why You’ll Fall in Love with This Soup
✅ Easy to Make – Just roast, blend, and serve! Simple ingredients and only about 40 minutes from start to finish.
✅ Deliciously Creamy – The roasted sweet potatoes give the soup a naturally thick, smooth texture.
✅ Family-Friendly – Mild spices and a sweet flavor make it perfect for both adults and kids.
✅ Great for Meal Prep – It reheats and freezes beautifully, so you can enjoy it all week long.
The Magic of Roasting
The secret behind this soup’s amazing flavor is roasting the sweet potatoes and carrots first. Roasting caramelizes their natural sugars, adding depth and a hint of smokiness. Once blended with the onion, garlic, and broth, you get a creamy, flavorful base that’s comforting and wholesome.
Sweet potatoes are one of those versatile veggies that turn any dish into a crowd-pleaser. I love using them in all kinds of recipes — from soups and stews to fries and casseroles. This version combines them with carrots and warm spices for a cozy meal that feels indulgent yet healthy.
Ingredients You’ll Need
You only need a handful of fresh, simple ingredients to create this Roasted Sweet Potato and Carrot Soup.
- Sweet Potatoes – The star of the dish! Peel and chop them into even chunks for even roasting.
- Carrots – Add a subtle earthy sweetness and vibrant orange color.
- Cumin – A touch of ground cumin gives the soup warmth and depth.
- Olive Oil – Helps roast the vegetables to golden perfection.
- Onion & Garlic – The aromatic base that builds savory flavor.
- Vegetable Stock – Keeps it vegetarian, but chicken broth works too if you prefer.
- Milk – Adds a touch of creaminess and smooth texture.
(Scroll down for the full recipe card with measurements and detailed instructions.)
How to Make Roasted Sweet Potato and Carrot Soup
1. Preheat and Prepare
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Roast the Veggies
In a large bowl, toss the diced sweet potatoes and sliced carrots with olive oil, cumin, salt, and black pepper. Spread them evenly on the baking sheet and roast for about 20 minutes, or until fork-tender and slightly caramelized.
3. Build the Soup Base
In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Simmer
Pour in the vegetable stock and add the roasted vegetables. Let everything simmer gently for 5 minutes to allow the flavors to meld.
5. Blend Until Smooth
Remove from heat. Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a high-powered blender. Blend until silky smooth. Stir in the milk, then taste and adjust seasoning with salt and pepper.
6. Serve and Enjoy
Ladle the soup into bowls and garnish with a swirl of cream, a sprinkle of black pepper, and some fresh herbs — parsley, cilantro, or chives all work beautifully.
Helpful Tips for the Best Soup
- Roast Properly: Make sure the vegetables are truly tender before blending. If a fork slides in easily, they’re ready.
- Blend Safely: If you’re using a blender, never fill it more than halfway with hot soup. Let steam escape through the lid vent and cover loosely with a towel.
- Adjust the Texture: For a thinner soup, add more stock or milk. For a thicker one, reduce the liquid slightly.
- Play with Garnishes: Try a spoonful of Greek yogurt, coconut milk, or sour cream for added richness. Add roasted pumpkin seeds or croutons for crunch.
Storage & Reheating
This soup stores wonderfully, making it perfect for meal prep or busy weeknights.
- Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it thickens.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and reheat over low heat until warm and smooth.
Cozy Roasted Sweet Potato and Carrot Soup
- Total Time: 40 min
Ingredients
2 lbs (900 g) sweet potatoes, peeled and diced
2 medium carrots (about 5 oz / 140 g), peeled and sliced
2 tbsp olive oil
1 tsp ground cumin
½ tsp salt
½ tsp black pepper
1 medium yellow onion, diced
2 cloves garlic, minced
4 cups (1 liter) vegetable or chicken stock
1 cup (250 ml) milk (whole or 2%)
Instructions
-
Preheat the Oven:
Set the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. -
Roast the Vegetables:
In a large bowl, toss the diced sweet potatoes and carrots with olive oil, cumin, salt, and black pepper.
Spread them evenly on the prepared sheet and roast for 20–25 minutes, or until fork-tender and slightly caramelized. -
Sauté the Base:
Heat a drizzle of olive oil in a large Dutch oven over medium heat.
Add the diced onion and cook for 4–5 minutes, until soft and translucent. Stir in the minced garlic and cook for 30 seconds. -
Simmer the Soup:
Pour in the stock and add the roasted vegetables. Simmer gently for 5 minutes to let the flavors combine. -
Blend Until Smooth:
Remove from heat. Use an immersion blender directly in the pot or transfer the mixture to a high-powered blender (in batches).
Blend until smooth and creamy. Stir in the milk and adjust seasoning if needed. -
Serve and Enjoy:
Pour into bowls and top with a drizzle of cream or coconut milk, cracked black pepper, and a sprinkle of fresh herbs.
Notes
- Roast Until Tender: Check with a fork — the vegetables should be soft enough to fall apart easily.
- Safety First: When blending hot soup, leave a small gap in the lid to let steam escape. Cover with a towel to prevent splashes.
- Make It Vegan: Swap milk for coconut milk or oat milk, and use vegetable stock.
- Customize the Garnish: Add a swirl of cream, dollop of yogurt, or sprinkle of roasted seeds for extra texture.
- Storage:
- Fridge: Up to 5 days in an airtight container.
- Freezer: Up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently with a splash of stock or water if it thickens.
- Prep Time: 10 min
- Cook Time: 30 min
