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5 from 2 votes

Maple Glazed Roasted Sweet Potato & Carrot Soup

Prep Time15 mins
Cook Time40 mins
Total Time1 hr
Course: Soup
Cuisine: American
Servings: 4
Calories: 241kcal
Author: Lorie Yarro

Ingredients

  • 4 medium-large sweet potatoes cut into quarters
  • 3-4 carrots cut into 2 inch pieces
  • 2 T olive oil
  • 2 T pure maple syrup
  • 1/2 red onion
  • 1/2 - 1 tsp garlic powder more to taste
  • 4 cup vegetable broth or stock
  • 1/4 tsp pepper
  • sea salt to taste

Instructions

  • Preheat oven to 400°F.
  • On a parchment lined baking pan, place sweet potatoes, onions and carrots evenly and so that the inside of sweet potato is facing upward.
  • Mix olive oil and maple. Brush the mixture to coat the carrots, onions and sweet potatoes evenly.
  • Bake for about 30-40 minutes or until sweet potatoes are soft.
  • Remove from oven and allow to cool slightly.
  • Once sweet potatoes and carrots have cooled enough for you to pick them up, scoop out the sweet potatoes from the skins and place in high speed blender along with all other ingredients. (No patience? Me niether. I use a kitchen towel to pick up the potaotes and scoop them out almost right away most of the time.)
  • Blend until smooth. You can start with 3 cups broth and then add more until desired thickness. (If you have a blender with a soup option that heats it then you are all set to serve)
  • If your blender does not heat, place the soup into a pot and heat at medium until heated through.
  • Garnish with sliced almonds, a drop of cream or coconut cream and parsley or your favorite option.

Notes

I like mine really thick, so I sometimes go with 2 1/2 - 3 cups broth.

Nutrition

Calories: 241kcal | Carbohydrates: 42g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 1045mg | Potassium: 641mg | Fiber: 6g | Sugar: 16g | Vitamin A: 26587IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 1mg