Creamy Roasted Carrot & Sweet Potato Soup (Vegan)
Whether you have a harvest of homegrown carrots to use, or simply a hankering for some nutritious, hearty, creamy, soul-warming soup, this recipe will hit the spot! Full of roasted carrots, sweet potatoes, fresh herbs, and flavor, this simple carrot soup can be enjoyed as-is, or used as a base to doctor-up and create a variety of soups! We enjoy it both ways.
Servings: 4 Quarts
Ingredients
- 2.5 pounds fresh carrots, to roast
- 2 pounds sweet potatoes (about 2-3 large ones) to roast
- 1 large onion - yellow, white or red, diced
- Fresh herbs, including thyme, oregano, and sage. About a standard clamshell package or small handful each, finely chopped. *Substitute with a tablespoon each of dried herbs, or to taste
- 1/2 bunch of celery, chopped
- 4-5 cloves fresh garlic
- 1 quart vegetable broth
- 1.5 quarts water
- 1/2 can of full-fat plain coconut cream (standard 14-15 ounce can size)
- 1/2 Tbsp yellow curry powder (or more, to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cumin
- olive oil or coconut oil, for sautéing
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Chop sweet potatoes into 2 inch squares, and cut large carrots into 1-inch medallions (or leave small carrots whole).
- Place carrots and sweet potatoes in glass baking dish (or other roasting pan/baking sheet). Drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine.
- Roast for about 40 minutes, until at least semi-tender to the fork (they can continue to soften in the pot with other ingredients later)
- Add a drizzle of oil, and diced garlic and onions to a stock pot, and begin cooking over medium-high heat. After a few minutes, add the chopped celery and cook until slightly translucent.
- Next, add the chopped herbs and cook for a few minutes before adding the roasted carrots and sweet potatoes to the pot. Stir to combine.
- Add the called-for broth, water, coconut cream and remaining seasonings to the pot of cooking ingredients.
- Next simmer on medium-low for 10 to 20 minutes, and ensure carrots and potatoes are soft by this time.
- Use an immersion blender to thoroughly blend the ingredients until creamy and smooth. Or, transfer the soup into a classic blender to blend in batches as needed.
- Serve and enjoy! This soup is good for one week in the refrigerator, and is also freezer-friendly for up to a year. Defrost in the refrigerator and re-heat on the stove top.