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Smoky Roasted Sweet Potato and Carrot Soup

This vibrant soup combines the natural sweetness of roasted sweet potatoes and carrots with a hint of smoky paprika, resulting in a velvety, caramelized flavor profile. The vegetables are roasted until tender and caramelized, then blended into a smooth, warm soup with a cozy, slightly smoky aroma. It’s perfect for chilly evenings and offers a comforting, nourishing bowl with a subtle depth of flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes preferably dense, oily variety like Beauregard
  • 3 carrots bright orange, heirloom if possible
  • 1 large onion yellow onion for sweetness
  • 3 cloves garlic whole cloves, peeled
  • 1 tsp smoked paprika for smoky warmth
  • 4 cups vegetable broth store-bought or homemade
  • 2 tbsp olive oil good quality for roasting and sautéing
  • to taste salt for seasoning

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Chef’s knife
  • Cutting board
  • Baking sheet
  • Immersion blender or regular blender

Method
 

  1. Preheat your oven to 200°C (400°F) and prepare a baking sheet lined with parchment paper.
  2. Peel the sweet potatoes and carrots, then cut them into roughly 2-inch chunks for even roasting.
  3. Spread the chopped vegetables on the baking sheet, drizzle with 2 tablespoons of olive oil, sprinkle with a pinch of salt, and toss gently to coat everything evenly.
  4. Roast the vegetables in the oven for about 25-30 minutes, until they are golden around the edges and deeply caramelized, with a sweet, smoky aroma filling the air.
  5. Meanwhile, peel and dice the onion, then chop the garlic cloves.
  6. In a large pot, heat 1 tablespoon of olive oil over medium heat until it shimmers and smells slightly nutty.
  7. Add the diced onion to the pot and sauté for 5-7 minutes, stirring occasionally, until translucent and fragrant with a sweet aroma.
  8. Add the chopped garlic to the onion and cook for another minute, just until fragrant, taking care not to burn it.
  9. Once the roasted vegetables are ready, add them directly to the pot with the sautéed onion and garlic.
  10. Pour in the vegetable broth and stir everything together. Bring to a gentle simmer over medium-low heat, and let cook for 10 minutes to meld the flavors.
  11. Use an immersion blender to purée the soup directly in the pot until smooth and velvety, or transfer it in batches to a blender, careful with the hot liquids.
  12. Taste the soup and season with salt as needed. Stir in the smoked paprika for a subtle smoky warmth, then serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.

Notes

Roasting vegetables until caramelized enhances sweetness and smoky depth. Adjust seasoning at the end for best flavor. For a creamier texture, blend in a splash of coconut milk or a dollop of yogurt before serving.