Maple Roasted Sweet Potato and Carrot Soup

Bowl of carrot sweet potato soup with spoon.

4.75 from 4 votes

Maple Roasted Sweet Potato and Carrot Soup

This simple Maple Roasted Sweet Potato Carrot Soup is a perfect cozy recipe. Easy to prep, no need to spend time peeling the sweet potatoes, freezer friendly, and if you have a blender with a soup setting, no stove top needed! Thick and creamy, this recipe will be a hit all season long!

Prep Time15

Cook Time40

Total Time1

Course: Soup

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

4 medium-large sweet potatoes cut into quarters
3-4 carrots cut into 2 inch pieces
½ red onion
2 Tbsp olive oil
2 Tbsp pure maple syrup
½ - 1 tsp garlic powder
3-4 cups vegetable broth or stock
½ tsp pepper
½ tsp sea salt more or less 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.
Whisk together the maple and olive oil. Brush the mixture to coat the carrots, onions and sweet potatoes evenly. You can sprinkles some sea salt over top if desired.
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 and parsley or your favorite option.

Notes

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

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