Cozy up with a big bowl of this roasted carrot, sweet potato, and ginger soup. This soup is almost too cozy for it’s own good!

This roasted carrot, sweet potato, and ginger soup is one of my favorite fall recipes. There’s nothing like coming home in the evening on a cool fall day and warming up with a big bowl of hearty soup.

This recipe was inspired by readily available fall produce from the farmers market. Carrots and sweet potatoes seem to be in abundance right now. (I’m talking huge bags of carrots and giant sweet potatoes!) What better to do with large quantities of veggies than turn them into soup?

The carrots and sweet potatoes for this soup are roasted in the oven beforehand to give them a bold and rounded flavor and the ginger gives that extra zing in your tummy with every spoonful!

I also love this soup for Fall because all the orange veggies really help to boost your immune system to fight off getting a cold from the sudden changes in weather. I’m talking loads of beta-carotene, vitamin A, and vitamin C.

Roasted carrot, sweet potato and ginger soup

Author: Jess
Prep Time: 10 mins
Cook Time: 1 hour
Total Time: 1 hour 10 mins
Yield: 4 servings 1x
Category: Lunch/Dinner
Method: Cook
Cuisine: American

Description

This hearty roasted carrot, sweet potato and ginger soup is healthy and will keep you full!

Scale

Ingredients

1 large sweet potato
2 cups carrots
1 tbsp vegetable oil
1 onion
1 garlic clove
2 tbsp grated ginger
1 liter vegetable broth
pinch of cayenne
salt & pepper to taste

Instructions

Preheat your oven to 400 degrees and line a pan with parchment paper.
Chop your sweet potatoes and carrots into medium sized cubes and place spread out of your pan. Bake for 20-25 minutes until tender.
Heat vegetable oil in a large pot on medium heat. Chop your onion and garlic and and add to the pot, stirring constantly for 2-3 minutes. Add grated ginger, sweet potato, carrots and a pinch of cayenne and stir together.
Next add your vegetable broth and bring to a boil for 2 minutes. Reduce heat to low and let simmer for 30 minutes.
Transfer soup to a blender (or use a hand blender) and blend soup until smooth. Season with salt and pepper to taste.

Nutrition

Serving Size: 1 bowl
Calories: 156
Sugar: 7g
Fat: 5g
Saturated Fat: 1g
Carbohydrates: 20g
Fiber: 4g
Protein: 7g

Keywords: Roasted carrot, sweet potato and ginger soup, vegan soup, healthy soup

Comments

Ryn
May 9, 2018 at 6:34 pm
Hi there! Do you cover the soup or not when cooking? Thanks!
- Jess
  May 9, 2018 at 6:46 pm
  Hi Ryn, I usually cover the soup when cooking it!
Bri
February 12, 2018 at 10:52 pm
Hi there!
This looks delicious! Just curious if you have the nutritional information for this soup?? Thank you!!
- Jess
  February 14, 2018 at 1:46 pm
  Hi Bri! I don’t calculate the nutrition information but this soup is definitely quite light and low in fat. If you are interested you can always pop the ingredients into a nutrition calculator online 🙂
Nathalie
November 11, 2016 at 10:52 am
Looks great! Will definitely try this one. It’s officially spring here in Melbourne but still chilly like fall so a hot soup wouldn’t go astray! Your bowl is adorable too!
- JessH
  November 28, 2016 at 2:18 pm
  Thanks Nathalie! I love soup all year long. This would be great on a rainy spring day!
Cassie Autumn Tran
October 20, 2016 at 10:46 pm
Looks absolutely delicious Jess! The colors complement each other so beautifully and the overall texture looks so creamy and tasty! Will try this recipe soon!
- JessH
  October 24, 2016 at 5:25 pm
  Thanks so much Cassie! I hope you enjoy!
Mary Tsoliakou
October 18, 2016 at 6:08 pm
The moment I found it in my email, I thought to myself, “I’m SO making this tonight!” and I DID!
It’s a reat recipe and so easy to make, thank you so much for sharing with us!
Keep ’em coming!
- JessH
  October 24, 2016 at 5:25 pm
  Thanks so much Mary!! I will definitely have some more soup recipes coming up as the winter months are approaching!

Roasted carrot, sweet potato and ginger soup