Our evenings have been getting cooler and I’m in the mood for soup! This Roasted Sweet Potato Carrot soup will warm you to your toes, wake up your taste buds thanks to the ginger, and all this while being healthy and delicious!
The carrots, sweet potatoes, and onions all have a lot of natural sweetness and complement 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 is packed with nutrients is a huge bonus.
Roasted sweet potatoes, carrots, and onions
I used my Europro Ninja Professional Blending System with Auto-IQ Technology to quickly and easily puree the roasted vegetables. This unit is three machines in one – a blender, smoothie maker, and food processor. If you are looking for something that can make your life a lot easier in the kitchen, take a look at this system.
I have used blenders and food processors for years, so I knew what I wanted to see. I added the roasted vegetables straight into the blending pitcher and it was big enough to take them all in one batch. Without adding any liquid, normally required for pureeing, the Ninja pureed the vegetables with no trouble, the triple blades efficiently processing and moving the foods through the pitcher. To get it a little smoother, I added 1 cup of the liquid from the pan and hit the puree button again. One minute later and it was the perfect consistency.
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 blender 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/dairy-free soup that tastes like it has cream in it when you have the right equipment.
One thing that I really love about the Ninja is that you can set it up, hit the button and walk away. The system is smart enough to run and then turn off when it is done. I was able to work on something cooking on the stove without having to worry about or monitor the blender. That is a huge help when you have a busy meal in process.
Piping hot soup!
The Artist is thrilled to be able to easily and quickly whip up his protein drinks – with no grittiness thanks to the Ninja! This is a lifesaver as we figure out his new dietary restrictions and helps him stop the weight loss.
If you have a bunch of friends and family visiting over the holidays, make a big pot of this soup and they can get themselves a snack whenever they are hungry. This frees you up to enjoy your time with them and not spending all day being a short-order cook.
Enjoy this Roasted Sweet Potato Carrot Soup and have a great weekend!
Jane’s Tips and Hints:
If you love sweet potatoes, you can add more of them than carrots or reverse that if you are more partial to carrots. You have complete control over what your soup will taste like.
Gluten-Free Tips:
Use gluten-free stock or make your own. Make sure the herbs and spices are gluten-free.
- 1 lb carrots, trimmed, peeled and cut into small chunks
- 1/4 cup organic olive oil, divided
- 1 to 1-1/2 lb sweet potatoes, about 2 medium, peeled and cut into small chunks
- 1 large onion, trimmed, 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 vegetable stock, chicken broth, or water
- Preheat the oven to 400°F.
- 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 soup pot or Dutch oven.
- Transfer the roasted vegetables and oil to a food processor or blender and puree until smooth. Add 1 cup of the stock if needed to get the vegetables completely smooth. Do this in batches if you have a small blender or processor - do not fill your container more than 2/3 full. Pulse until completely smooth, scraping the sides to get all the ingredients into the blades.
- 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.
- Yield: 4 servings
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Jo
Thank you! So I can add 1/2 to 1 tsp. ground ginger, or to taste. Sounds great!
Jo Thornburg
How much ginger do you use? I didn’t see it in the recipe. Do you use ground ginger?
Jane Bonacci
Hi Jo – The recipe doesn’t include ginger, but you are welcome to add it if you want. I would use 1/2 tsp to 1 tsp ground ginger and then add more to taste if desired. Hope this helps!
Ron Edins
carrot ginger soup mentions ginger at the very end but not in the ingredients or elsewhere in the process. What’s the scoop?
Jane Bonacci
Thanks for catching that Ron. I’ve added it to the ingredient list!