Easy Roasted Carrot and Sweet Potato Soup with Garlic Bread Croutons

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


  • 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


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


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


  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*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 45mg15%
Sodium 1184mg51%
Potassium 531mg15%
Carbohydrates 36g12%
Fiber 5g21%
Sugar 9g10%
Protein 3g6%
Vitamin A 24465IU489%
Vitamin C 9.6mg12%
Calcium 64mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.