Roasted Carrot and Sweet Potato Soup

Easy Roasted Carrot and Sweet Potato Soup with garlic bread croutons: this velvety vegetarian soup is full of flavor and so easy to make!

Easy Roasted Carrot and Sweet Potato Soup with Garlic Bread Croutons : this velvety vegetarian soup is full of flavor and so easy to make!

I must have a thing for sweet and savory soups, because I have not been able to cool it on the sweet potatoes lately! A little cinnamon here… a dash of sriracha there… add some crunchy, garlicky whole grain croutons and a hearty serving of roasted veggies and I’m good to go.

This soup is PHENOMENAL. Simple ingredients. Big flavor. Let’s do this!

Roasted Carrot and Sweet Potato Soup

Easy Roasted Carrot and Sweet Potato Soup with Garlic Bread Croutons

Prep

Cook

Total

Yield 2

Ingredients

  • 1 large sweet potato, 13-15oz
  • 6 oz fresh carrots
  • 1/2 yellow onion
  • 1-2 tsp extra virgin olive oil
  • a pinch of salt and pepper, to taste
  • 2 cloves garlic, minced
  • 3 TBSP unsalted butter
  • 3 TBSP all-purpose flour
  • 2 cups low-sodium vegetable broth [extra to taste]
  • 1/8 tsp ground cinnamon
  • 1/8 tsp salt, to taste
  • garlic bread croutons:
  • 2 slices of whole grain bread
  • 1 tsp toasted sesame seeds
  • 1 TBSP butter
  • 1/8-1/4 tsp garlic powder
  • 1/8 tsp paprika
  • top with...
  • a sprinkle of ground cinnamon
  • garlic bread croutons [see above]
  • fresh or dried parsley
  • Sriracha chili sauce [optional but amazing!]

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Peel and chop you veggies, drizzle with EVOO, and sprinkle with a pinch of salt and pepper.
  3. Roast on a lined baking sheet on the center rack for 30-40 minutes.
  4. Bring a medium pot to medium-low heat and melt your butter.
  5. Next add the flour, slowly, whisking into the butter to form a roux. Stir constantly while the roux thickens, then slowly whisk in your veggie broth.
  6. Add your roasted veggies and season with 1/8 tsp cinnamon and 1/8 tsp salt, adjusting amounts to taste as needed. You can also thin the broth to your idea of perfect consistency using a little extra broth! My husband prefers thin soups; I like mine thick! Both are glorious! Simply adjust seasoning to taste if you add additional broth, easy peasy.
  7. Blend soup using an immersion blender, or in batches using a blender or food processor.
  8. Serve hot, topped with a sprinkle of cinnamon and crispy garlic bread croutons. Enjoy!

Notes

FOR THE CROUTONS: pre-heat oven or toaster oven to 350 degrees F. Chop bread into small cubes, drizzle with garlic-spiked butter with a pinch of salt, and toss to coat. Top with sesame seeds [optional] and sprinkle with paprika, toast until golden brown.

special diets + swaps

  • gluten-free chefs: Feel free to skip the flour entirely. I made a roux because I wanted a super thick soup for lunch, but it’s not essential for yum factor whatsoever! For the croutons, use your favorite GF bread or rolls!
  • vegansaurus chefs: Grab the earth balance instead of butter and you’re good to go!
  • t-rex chefs: Only have chicken broth handy? Have at it! Also: bacon.

Have a thing for roasted garlic? Me too! Feel free to use this method to roast a full head of garlic. You’ll have some to use for the soup and some leftover to spread on toast for garlic bread or to swirl into tasty dips for game day! I want to spread it on everything in sight…

Easy Roasted Carrot and Sweet Potato Soup with Garlic Bread Croutons : this velvety vegetarian soup is full of flavor and so easy to make!

so . . . how was it?

Uber flavorful, rich, velvety, and totally bowl-licking good! It’s the perfect ratio of slightly sweet to super savory that absolutely has me hooked! Feel free to double or even triple the recipe if you’re feeding a crowd! Though it serves two, I may or may not have polished off the entire batch in an afternoon. I’d do it again in a heartbeat!

The crunchy, buttery little garlic bread croutons started out as a last minute attempt at a garnish. My default topping for soup is of the cheesy variety [case in point] and I was determined to try something new! I snagged the first few things that came to mind: a few slices of rustic whole grain bread and a jar of toasted sesame seeds. Plus butter, garlic, and a sprinkle of cinnamon for good measure… swoon! Before I knew it I had pure soup-topping gold on my hands. Echoing the flavors of the soup in the garnish proved to be the best decision ever.

To say I licked the bowl clean would be a total understatement. Ohmygosh and if you don’t mind a little heat, please for the love of all things sweet potato try some Sriracha on top of the soup. It adds another level of flavor that’ll make your taste buds dance like Napoleon Dynamite. It’s amazing!

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Comments

Meghan@CleanEatsFastFeets

J’adore and even more so when I realized the color was from sweet potatoes and carrots.

amanda @ fake ginger

I HAVE ALL THE INGREDIENTS FOR THIS! #bestdayever Although I only have those crinkle cut carrot chips but that’ll work! Making it tomorrow! I’ve had a cold FOREVER now and all I want is soup.

    Jenn

    Those will totally work! I may or may not know from experience…. #totalyonlyhadcrinkletoo

    Jenn

    also: FEEL BETTER LADY!

Janelle | SucroseAndSpice.com

So excited for all of the sweet potato things coming this fall! This soup looks awesome–I’ll have to give it a try!

    Jenn

    Thanks Janelle! I’m about to go beta-carotene crazy!

Becca @ Amuse Your Bouche

I think carrot soup might be my new favourite, I had an amazing one the other day – but with sweet potatoes and cinnamon it sounds even more delish!

Trish

The garlic bread croutons sound SO GOOD! I love making soup. Gotta try this one out!

Catherine Short

This sounds delicious! I’ve been receiving sweet potatoes in my CSA and am looking for new recipes to try with them.

    Jenn

    Thanks Catherine! Hope you love it as much as we do! It’s totally one of my new go-to soup recipes!

Char R

We had this for lunch yesterday and it was delish! I was going to be lazy and just cook the veggies in a crock pot, but glad I didn’t, as roasting caramelizes the veg and adds a wonderful flavor that you just can’t get any other way! I skipped the roux, and it was plenty thick without it.

Thanks for another great recipe! We will be having this again for sure! Once the cold weather sinks in, I’m all over having soup for lunch! I can’t figure out which of your soup recipes to try next – any suggestions?

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