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Velvety Roasted Root Vegetable Soup

This soup showcases sweet potatoes and carrots blended into a smooth, creamy consistency, highlighting their earthy sweetness. The vegetables are roasted or sautéed to deepen flavor, then pureed until velvety, resulting in a cozy bowl with a vibrant orange hue and luscious texture. Optional additions like ginger or coconut milk add layers of warmth and richness.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and chopped
  • 3 medium carrots peeled and chopped
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 squeeze lemon or lime juice for brightness

Equipment

  • Large heavy-bottomed pot
  • Immersion blender or regular blender
  • Knife and chopping board
  • Measuring spoons and cups

Method
 

  1. Peel and chop the sweet potatoes and carrots into even chunks about 2-3 cm, creating a colorful spread of fresh vegetables.
  2. Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to smell fragrant.
  3. Add the chopped onion and minced garlic to the pot, stirring frequently until they soften and become translucent, about 5-8 minutes. The aroma should deepen as they cook.
  4. Add the chopped sweet potatoes and carrots, stirring well to coat them in the fragrant oil and aromatics. Cook for another 8-10 minutes until the vegetables start to become tender and slightly caramelized around the edges.
  5. Pour in the vegetable broth, bringing the mixture to a gentle boil. Once bubbling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes until the vegetables are very soft and fragrant.
  6. Use an immersion blender or carefully transfer the cooked vegetables and broth into a blender. Puree until the soup is smooth, velvety, and vibrant orange, with no chunks remaining.
  7. Return the blended soup to the pot, then stir in a squeeze of lemon or lime juice to brighten the flavors. Taste and add salt or pepper as needed.
  8. If the soup feels too thick, stir in a splash of warm water or broth until it reaches your preferred creamy consistency.
  9. Allow the soup to rest for 5 minutes, letting the flavors meld together beautifully.
  10. Serve the soup hot, drizzled with a little olive oil or topped with your favorite herbs or a dollop of yogurt for extra richness.

Notes

For added warmth, stir in a pinch of ginger or a splash of coconut milk during blending. This soup pairs beautifully with crusty bread or a sprinkle of toasted seeds on top.