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