before this year, i’d never been much of a soup person. i’d have some of your typical campbell’s tomato soup with a grilled cheese when i was younger, but to just sit down and have a bowl of soup, nooope.
i’ve been sitting on this recipe for a few months now. i’d stumbled upon Love and Lemon’s curried sweet potato soup and roasted carrot turmeric soup and was inspired to make a hearty homemade soup. as i’ve mentioned previously, i’m not much of a recipe follower unless it involves yeast and rising time. so, i made a combined version of these two soups 3 or 4 times and have narrowed it down to a flavor that i really love.
one of the great things about this recipe is that it comes together from start to finish in just over an hour. because we roast the carrots and sweet potato at the beginning, they develop enough of their own flavor that there really is no need to wait once they are added to the broth to blend. however, as with most soups and sauces, this soup tastes best a few hours later, or the next day.
another plus is that if your family isn’t much into left overs (i hear that! ..but this soup really is great as is), i’ve used this soup as a base for pasta sauce (can compare to a rose sauce).
now that you know all the deets, lets get to it.
(vegan) Roasted Sweet Potato & Carrot Soup
(serves four, generously)
- 1 medium sweet potato, peeled and cut into 1 inch(ish) cubes; tossed in 1 tbsp oil, 1 tsp s+p & 1/2 tsp cinnamon
- 6 medium/four large carrots, peeled and cut into 1 inch thick match sticks; tossed in 1/2 tbsp oil, 1 tsp s+p & 1/2 tsp dried thyme
- 2 medium cremini mushrooms, roughly chopped
- 1/4 medium white onion, finely chopped
- few sprigs green onion, finely chopped
- 1 heaping tbsp cumin
- 1 heaping tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp turmeric
- 1/4 tsp dried chili flakes
- 1-2 tbsp dijon mustard, divided
- 1-2 tbsp soy sauce, divided
- ~ 3 tbsp olive oil, divided
- 3-4 cups water
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Peel and chop carrots and sweet potato as directed.
- In a medium mixing bowl, toss sweet potato cubes in a tablespoon of olive oil, a rough teaspoon of salt, dash of pepper, and a half teaspoon of cinnamon. Place on baking sheet. Toss carrots in slightly less oil, teaspoon of salt and dash pepper, and a 1/2 teaspoon dried thyme. Place on baking sheet and bake until sweet potatoes are fork-tender, 25-35 minutes.
- While sweet potato and carrots are roasting, begin your broth. Heat a medium saucepan with a tablespoon of olive oil over medium-high heat.
- Roughly chop mushrooms and cook in saucepan until golden and fragrant. Add white and green onion and cook until onions are translucent and slightly golden.
- Add in your spices (cumin, smoked paprika, garlic powder, turmeric, chili flakes & powder) and toast for a few moments until fragrant. Add 1 tablespoon dijon mustard and soy sauce, and add 3 cups of water. Bring to a boil and then reduce to a simmer.
- Once sweet potato is fork tender, remove baking sheet from oven and add to broth. Turn off heat and allow to cool slightly before blending.
- To blend soup, depending on the size of your blender, you may need to do two separate batches (mine is a 5 cup and i wasn’t quite able to do it all in one batch). Additionally, you may need to add up to a cup of additional water depending on the speed of your blender.
- Once your soup is fully blended, taste and adjust to your taste – I added an additional tablespoon of dijon mustard and soy sauce at this point.
As with all of my savoury recipes, this is simply a guideline for you to follow – adjust seasoning and flavours to your own family’s taste. This soup quickly became my favorite of the season and is one that i come back to again and again. I hope you enjoy!!