Roasted Sweet Potato and Carrot Soup
This soup involves roasting sweet potatoes and carrots to enhance their natural sweetness and deepen their flavor. The vegetables are then blended into a smooth, velvety purée, resulting in a thick, vibrant orange soup with a comforting texture and subtle spice hints of cinnamon. The final dish has a silky consistency with a warm, inviting appearance.
Equipment
- Baking sheet
- Blender (or immersion blender)
- Large pot or Dutch oven
Ingredients
- 2 large sweet potatoes peeled and cut into chunks
- 3 large carrots peeled and chopped
- 2 cloves garlic minced
- 1 teaspoon cinnamon ground
- 2 tablespoons olive oil for roasting and sautéing
- 4 cups vegetable broth or chicken broth
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Spread the peeled and chopped sweet potatoes and carrots evenly on a baking sheet. Drizzle with a tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat. Roast for about 30-35 minutes until the vegetables are tender and slightly caramelized around the edges.
- While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and a pinch of salt. Sauté for about 30 seconds until fragrant, listening for a gentle sizzling sound and watching the garlic turn lightly golden.
- Once toasted, add the roasted sweet potatoes and carrots to the pot. Pour in the vegetable broth and stir everything together. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
- Use an immersion blender to carefully blend the soup directly in the pot until completely smooth and velvety. Alternatively, transfer the mixture in batches to a blender, then return it to the pot. Adjust the heat to low.
- Sprinkle the ground cinnamon into the blended soup and stir well. Taste and season with additional salt and pepper as needed. Let the soup simmer for another 5 minutes to infuse the spices.
- Serve the soup hot, garnished with a swirl of cream or a sprinkle of fresh herbs if desired. The soup should be smooth, thick, and vibrant orange with a comforting aroma and a balanced hint of spice.
