Today I created this Roasted Carrot Sweet Potato Soup which is a creamy, luscious soup. Healthy and delicious! On top of that it is vegetarian, vegan, dairy-free, and gluten-free! This soup is perfect for fall and winter, and with the arctic blasts that are burying much of the nation in snow and temperatures that dropped up to 40 degrees overnight, this will definitely help warm up chilly toes and noses!
Steaming hot bowl of this delicious soup!
Roasting the vegetables deepens the flavors and brings out the natural sugars. The carrots, sweet potatoes, and onions all have a lot of natural sweetness and complemented one another. It took only a little seasoning to balance all the flavors and give us one of the best soups I’ve ever made. And the fact that it was healthy and packed with nutrients was a bonus.
I added half the roasted vegetables straight into the bowl of my food processor. Without adding any liquid, normally required for pureeing, the food processor pureed the vegetables with no trouble. To get it a little smoother, I added 1 cup of the liquid and hit the pulse button again. One minute later and it was the perfect consistency. I repeated that with the second half of the vegetables.
As we sat down to dinner, The Artist asked what was in the soup, I answered, “If you’re asking if there is cream in there, there isn’t”. He was very surprised and pleased. The food processor was so efficient that the vegetables disappeared into a perfect puree. When stirred back into the remaining stock, we had an unbelievably smooth and creamy soup. It is so easy to make a vegetarian/vegan/gluten-free/dairy-free soup that tastes like it has cream in it – and everyone will love it!
If you have a bunch of friends and family visiting, make a big pot of this Roasted Carrot Sweet Potato Soup and keep it warm on a back burner. Your guests can get themselves a snack whenever they are hungry. This frees you up to enjoy spending time with them and not spending all your time being a short-order cook in the kitchen.
Make sure you check out all the amazing carrot recipes from the other bloggers in the Food Network’s Fall Fest that are listed below the recipe. Enjoy!
If you try this recipe, let me know! Leave a star rating, comment below, and don’t forget to snap a pic and tag it #theheritagecook on Instagram! Seeing your creations makes my day. I love hearing from you!
Ingredients needed for Roasted Carrot Sweet Potato Soup:
- Carrots, olive oil, sweet potatoes, onion, celery
- Dried thyme leaves, salt, pepper, vegetable broth or chicken stock
PRO Tip:
If you love sweet potatoes, you can add more of them than carrots. You have complete control over what your soup will taste like.
How to make Roasted Carrot Sweet Potato Soup:
- Place chopped carrots on a sheet pan with sides, drizzle with oil and season with salt and pepper, tossing to coat evenly with the oil. Roast at 400°F (204°C) 15 minutes, stirring occasionally.
- Remove pan from the oven, add sweet potatoes, onions, and celery, toss with more oil and season with salt, pepper, and thyme. Stir to coat everything with the oil. Return to the oven and roast until vegetables are fork tender, about 30 to 45 minutes longer.
- Place the stock or water in a large stockpot or Dutch oven. Warm to a simmer.
- Remove cooked vegetables from the oven and use an immersion blender in the same pot or transfer to a food processor or blender; add a cup of the warm stock if needed to puree the vegetables until smooth. Work in batches if needed.
- Pour the puree into the warmed stock and bring to a boil stirring regularly. Whisk in the thyme and ginger. Reduce to low and simmer until slightly thickened, about 15 minutes. Taste and adjust seasonings.
- Serve hot. Can be made up to several days in advance. Store in an airtight container in the refrigerator and reheat before serving.
PRO Tip:
When using a food processor or blender, never fill it more than 2/3 full or to the fill line if there is one on your equipment. You need room for expansion as it purees the vegetables to create the soup.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Vegetable peeler
- Cutting board
- Baking sheet pan
- Dutch oven or stockpot
- Food processor or blender or immersion blender
- Soup bowls
Gluten-Free Tips:
Use gluten-free stock or make your own. Make sure the thyme and ginger are gluten-free.
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Roasted Carrot Sweet Potato Soup (Gluten-Free, Dairy-Free)
Roasting the vegetables deepens the flavors and brings out the natural sugars in the carrots and sweet potatoes. A quick spin in your food processor, blender, or using an immersion blender and you’ll have a beautiful healthy meal in no time!
Ingredients
- 1 lb (454g) carrots, peeled and cut into small chunks
- 1/4 cup (50g) organic olive oil, divided
- 1 to 1-1/2 lb (454 to 680g) sweet potatoes, about 2 medium, peeled and cut into small chunks
- 1 large onion, peeled and cut into small chunks
- 2 stalks celery, trimmed and cut into small chunks
- 2 tsp dried thyme leaves, divided
- 1 tsp kosher or sea salt, to taste
- 1 tsp freshly ground black or white pepper, to taste
- 4 cups (1 qt; 946 ml) vegetable stock, chicken stock, or water
Instructions
- Preheat the oven to 400°F (204°C).
- In a roasting pan or baking sheet with sides, place the chopped carrots. Drizzle with half the oil and sprinkle with salt and pepper; toss to coat evenly with the oil. Put the pan in the oven and roast, stirring occasionally, about 15 minutes.
- Remove the pan from the oven, add the remaining oil, sweet potato cubes, onions, and celery, sprinkle with a little more salt, pepper and half the thyme. Stir to mix and coat vegetables evenly with the oil. Return to the oven and continue roasting until the vegetables are fork tender, stirring occasionally, about 30 to 45 minutes longer.
- While the vegetables are roasting, heat the stock or water over medium-low heat in a large stockpot or Dutch oven.
- Transfer the roasted vegetables and oil to a food processor or blender and puree until smooth. Add 1 cup (237ml) of the stock if needed to get the vegetables completely smooth. Do this in batches if you have a small blender or food processor - do not fill your container more than 2/3 full or above the fill line if it has one. Pulse until completely smooth, scraping the sides to get all the ingredients down into the blades. And don’t forget to leave the lid slightly ajar to let the steam escape! Alternately, use an immersion blender to puree the vegetables with a little of the stock.
- Pour the puree into the stock and bring to a boil, stirring regularly. Whisk in the remaining thyme and the ginger. Reduce heat to low and simmer until slightly thickened, about 15 minutes. Taste and adjust seasonings.
- Serve hot. Can be made up to several days in advance. Store in an airtight container in the refrigerator and reheat before serving.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Watch the broth or stock that you are using to be sure it is gluten free.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 217Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 1039mgCarbohydrates: 34gFiber: 3gSugar: 8gProtein: 10g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
This recipe is part of Food Network’s weekly Fall Fest. See the links below for inspiration and great recipes!
Feed Me Phoebe: Honey Roasted Carrots with Thyme
Jeanette’s Healthy Living: Ghost Chile Carrot Hot Sauce
The Heritage Cook: Roasted Carrot and Sweet Potato Soup (you are here)
Elephants and the Coconut Trees: Carrot Cake with Coconut and Raisins
Weelicious: Spiced Carrot Cauliflower Soup
The Mom 100: Carrot Fries with Sriracha Sauce
Devour: Fall Fest: Carrot Recipes to Covet
In Jennie’s Kitchen: Carrot “Fettucine” with Lemon Thyme Butter Sauce
Napa Farmhouse 1885: Carrots & Avocado with Cumin
The Wimpy Vegetarian: Maple Candied Carrots with Currants
Swing Eats: Bourbon Maple Glazed & Braised Carrots
Daily*Dishin: Spicy Carrot Spread/Dip (Guten Free-Dairy Free)
FN Dish: 5 New Ways to Bake with Carrots
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R Deutsch
This recipe sounds fantastic! I have a question re: ginger in recipe. At the end of the recipe, you write: Whisk in the remaining thyme and the ginger. There is no mention of ginger in the ingredients list. Can you tell us how much ginger to add and what kind (powder, pieces)? Thanks!
Jane Bonacci
Thank you for bringing this to my attention. I often use ginger in my carrots soups, but not in this one. I have corrected the recipe. But if anyone wants to add ginger, try 1 tsp ground ginger then adjust to your taste. Enjoy!