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Roasted Sweet Potato and Carrot Soup with Citrus Finish

This vibrant soup features roasted sweet potatoes and carrots blended into a creamy, velvety base, enhanced by a smoky depth from caramelization. Finished with a splash of citrus, it offers a bright, comforting bowl perfect for chilly days, with a smooth texture and subtle smoky sweetness.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Healthy, Winter
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and chopped
  • 3 medium carrots peeled and chopped
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth preferably homemade or low-sodium
  • 1 tablespoon olive oil for roasting and sautéing
  • 1 pinch smoked paprika optional, for roasting
  • 1 orange orange for juice or zest
  • to taste salt and pepper for seasoning

Equipment

  • Large roasting tray
  • Heavy-bottomed pot
  • Immersion blender or regular blender
  • Knife and chopping board
  • Ladle and serving bowls

Method
 

  1. Preheat your oven to 200°C (390°F). Peel and chop the sweet potatoes and carrots into even-sized chunks, about 1-2 inches.
  2. Toss the chopped vegetables with olive oil, a pinch of smoked paprika, salt, and pepper. Spread them evenly on a large roasting tray.
  3. Roast the vegetables in the oven for 25-30 minutes, until they are caramelized and tender, filling your kitchen with a sweet, smoky aroma.
  4. Meanwhile, dice the onion and mince the garlic. In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the onion and garlic until translucent and fragrant, about 5 minutes.
  5. Add the roasted vegetables to the pot. Pour in the vegetable broth and bring to a gentle simmer.
  6. Let the mixture simmer for about 15 minutes, allowing the flavors to meld and the vegetables to soften fully.
  7. Use an immersion blender or transfer the soup in batches to a blender. Puree until smooth and velvety, then return it to the pot.
  8. Juice the orange or grate some zest, then stir it into the soup. Season with additional salt, pepper, and adjust the citrus to taste.
  9. Let the soup rest off the heat for about 10 minutes to allow the flavors to deepen. Taste and adjust seasoning if needed.
  10. Serve the hot soup in bowls, garnished with a drizzle of olive oil, a dollop of yogurt if desired, or fresh herbs for a bright finish.

Notes

For extra depth, add a pinch of cumin or coriander before blending. The citrus brightens the soup, so don’t skip it! This soup keeps well refrigerated for up to 3 days and tastes even better the next day.