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. I’m so excited for y’all to try it!

Roasted Carrot and Sweet Potato Soup

In a nutshell, this roasted carrot sweet potato soup is 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 by myself in a single 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 usually a mountain of cheese (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!

Easy Roasted Carrot and Sweet Potato Soup with Garlic Bread Croutons
5 from 2 votes
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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!

Course Soup
Cuisine American
Keyword Roasted Carrot and Sweet Potato Soup
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 servings
Calories 331 kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 1 large sweet potato (13-15 oz)
  • 6 oz fresh carrots
  • 1/2 yellow onion
  • 1-2 tsp extra virgin olive oil
  • salt and pepper to taste
  • 2 cloves garlic minced
  • 3 TBSP unsalted butter
  • 3 TBSP all-purpose flour
  • 2 cups low-sodium vegetable broth
  • 1/8 tsp ground cinnamon
  • 1/8 tsp salt to taste

GARLIC BREAD CROUTONS

  • 2 slices whole grain bread
  • 1 tsp toasted sesame seeds
  • 1 TBSP butter
  • 1/8-1/4 tsp garlic powder
  • 1/8 tsp paprika

TASTY TOPPINGS

  • a sprinkle of ground cinnamon
  • fresh chopped parsley
  • Sriracha

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!

Recipe Notes

For the optional garlic bread 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 but tasty) and sprinkle with paprika. Toast until golden brown.

Nutrition facts below are an estimate provided by an online nutrition calculator. Calculated before optional toppings added; adjust as needed.

Nutrition Facts
Roasted Carrot and Sweet Potato Soup
Amount Per Serving
Calories 331 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 45mg 15%
Sodium 1184mg 49%
Potassium 531mg 15%
Total Carbohydrates 36g 12%
Dietary Fiber 5g 20%
Sugars 9g
Protein 3g 6%
Vitamin A 489.3%
Vitamin C 11.6%
Calcium 6.4%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.

special diets and swaps

Gluten-Free? 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!

Vegan? Grab the earth balance instead of butter and you’re good to go!

Feeding your inner T-Rex? You can use chicken broth in place of the vegetable broth if needed. 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!

hungry for more?

If you get a chance to try this Roasted Carrot and Sweet Potato Soup, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

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Comments

  • Claire

    This was just the best soup for a cold winters day here in Australia (we do get them occasionally)
    My kids wolfed it down with a dollop of sour cream and a tiny sprinkling of cinnamon, I went with your recommendation and added a squirt of Sriracha to my sour cream.
    Delish!

  • Amanda Finks

    Such a comforting easy recipe! This is perfect for a weeknight dinner!

  • 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?

  • 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!

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

  • 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!

  • 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!

  • 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!

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

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