Roasted Carrot Soup | Slightly sweet healthy soup recipe

With a combination of carrots and sweet potatoes that are quickly roasted, the base of a slightly sweet soup is created. When a combination of onions and spices is sautéed, this soup becomes well-rounded and full of comforting flavors. After a quick blend, the soup is ready to serve, either hot or cold, with a bit of heavy cream and some cilantro sprinkled on top.

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Skip ahead:

00:00 Intro
00:30 Preparing the carrots and sweet potatoes
03:33 Preparing the garlic
05:20 Sautéing the onion and spices
08:21 Blending the soup
09:47 Tasting the soup


For the roasted vegetables:

- 2 lbs carrots, cleaned and roughly chopped
- 1 medium (8 oz) sweet potato, cleaned and roughly chopped
- 2 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 3 tsp fresh thyme leaves
- 1 head garlic

For the soup:

- 2 tbsp unsalted butter
- 1 medium onion, diced
- 1/2 tsp kosher salt
- 1 1/4 tsp coriander seed
- 1 1/2 tsp cumin seed
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 6 cups low-sodium vegetable stock


- Preheat the oven to 425°F.

- Chop the cleaned carrots and sweet potatoes into 1-inch pieces and lay them on a parchment-lined baking sheet. Drizzle with the olive oil and rub it over all the vegetables, ensuring they are well coated. Sprinkle with salt, black pepper, and thyme leaves. Cut the top 1/4 off the head of garlic, exposing the tops of the cloves. Set in a 12-inch square of aluminum foil, drizzle with 1 tsp olive oil, and tightly wrap in the foil. Place the foiled garlic on the baking sheet alongside the vegetables. Roast the carrots and garlic in the preheated oven until the carrots and sweet potato are beginning to brown and are tender, 30-40 minutes. Remove the garlic when the cloves are soft and turning brown after about 30-35 minutes. Once the vegetables have roasted, remove them from the oven. Open the foiled garlic and allow it to cool.

- Melt the butter In a 6-quart stockpot over medium heat. Once melted, add the onion and salt. Sauté the onion until it is soft and beginning to brown, 4-6 minutes. Add the cumin seed, coriander seed, black pepper, and smoked paprika. Sauté the spices until they are fragrant and beginning to toast, 2-3 minutes.

- Once the spices are toasted, squeeze the roasted garlic into the mixture, discarding the husk. Add the roasted vegetables and vegetable stock and bring the soup to a boil. Once boiling, reduce the heat to a simmer. Cover and simmer the soup until it is warmed through, 10-12 minutes.

- After the soup has simmered, blend the soup using an immersion blender or blend in batches using a canister blender.

- Serve the soup with a drizzle of heavy cream, Greek yogurt, or sour cream. Garnish with chopped cilantro or parsley.

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Healthy food
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