Description
This Maple Roasted Sweet Potato and Carrot Soup is a comforting, naturally sweet, and creamy soup that perfectly balances the earthiness of roasted vegetables with the subtle sweetness of pure maple syrup. Roasting the sweet potatoes, carrots, and red onions caramelizes their flavors before blending them into a smooth, velvety soup. It’s an ideal dish for a cozy meal and can be easily customized with your favorite garnishes.
Ingredients
Vegetables
- 4 medium-large sweet potatoes (cut into quarters)
- 3-4 carrots (cut into 2-inch pieces)
- ½ red onion
Seasonings & Liquids
- 2 Tbsp olive oil
- 2 Tbsp pure maple syrup
- ½ – 1 tsp garlic powder
- 3-4 cups vegetable broth or stock
- ½ tsp pepper
- ½ tsp sea salt (more or less to taste)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: On a parchment-lined baking sheet, evenly arrange the sweet potatoes, carrots, and red onion, ensuring the sweet potato flesh side is facing up for optimal roasting.
- Coat with Maple Olive Oil Mixture: Whisk together the pure maple syrup and olive oil, then brush this evenly over the sweet potatoes, carrots, and onions. Sprinkle sea salt over the vegetables if desired to enhance flavor.
- Roast the Vegetables: Bake the tray in the preheated oven for 30-40 minutes, or until the sweet potatoes are soft and tender.
- Cool Slightly: Take the roasted vegetables out of the oven and let them cool enough to handle comfortably.
- Scoop and Blend: Once cool, scoop the sweet potatoes out of their skins and place them in a high-speed blender along with the roasted carrots, red onion, garlic powder, pepper, sea salt, and 3 cups of vegetable broth.
- Blend the Soup: Blend everything until smooth, adding additional vegetable broth as needed to reach your desired soup consistency. If your blender has a soup heating function, you can warm the soup during blending.
- Heat Soup (if needed): If your blender does not have a heating option, transfer the blended soup to a pot and warm it over medium heat until it is heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish with sliced almonds, a drop of cream, fresh parsley, or your favorite toppings for added texture and flavor.
Notes
- Use a kitchen towel to handle the hot sweet potatoes when scooping out the flesh to avoid burns.
- Adjust garlic powder, salt, and pepper according to taste preferences.
- The soup can be stored in the refrigerator for up to 3 days.
- For a vegan garnish, omit cream and use coconut cream or a drizzle of olive oil instead.
- Leftover soup also freezes well for up to 2 months.
