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
- 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
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.