Description
This Maple Roasted Sweet Potato and Carrot Soup is a comforting, naturally sweet, and creamy dish perfect for chilly days. Roasting the sweet potatoes and carrots with maple syrup enhances their natural flavors, while blending with vegetable broth creates a smooth, velvety soup. It’s a cozy, wholesome meal that comes together easily in under an hour.
Ingredients
Vegetables
- 4 medium-large sweet potatoes, cut into quarters
- 3-4 carrots, cut into 2 inch pieces
- ½ red onion
Seasonings and Liquids
- 2 Tbsp olive oil
- 2 Tbsp pure maple syrup
- ½ – 1 tsp garlic powder
- 3-4 cups vegetable broth or stock
- ½ tsp black pepper
- ½ tsp sea salt (more or less to taste)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: On a parchment-lined baking pan, arrange the sweet potatoes, carrots, and red onion evenly, placing the flesh side of the sweet potatoes facing upward for even roasting.
- Coat with Maple Mixture: In a small bowl, whisk together pure maple syrup and olive oil. Brush this mixture generously over the sweet potatoes, carrots, and onions. Optionally sprinkle some sea salt for enhanced flavor.
- Roast Vegetables: Bake the pan in the preheated oven for 30 to 40 minutes, or until the sweet potatoes are tender and cooked through.
- Cool Slightly: Remove the roasting pan from the oven and let the vegetables cool enough to handle safely.
- Prepare for Blending: Once cool, scoop the sweet potato flesh out of the skins and transfer to a high-speed blender along with the roasted carrots, onions, garlic powder, salt, and pepper.
- Blend Soup: Add 3 cups of vegetable broth to the blender and blend until completely smooth. Adjust the consistency by adding more broth if desired.
- Heat Soup (if necessary): If your blender does not have a soup-heating function, pour the blended soup into a pot and warm over medium heat until heated through.
- Garnish and Serve: Serve the soup hot, garnished with sliced almonds, a drizzle of cream, parsley, or your preferred toppings for extra texture and flavor.
Notes
- For a richer flavor, you can toast sliced almonds before garnishing.
- Adjust maple syrup quantity according to your desired sweetness.
- Use a high-speed blender for the creamiest texture.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- To keep this soup vegan, omit cream garnish or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
