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Roasted carrot sweet potato ginger soup is a cozy warming soup that is vegan and gluten-free. Enjoy a cozy bowl of this soup for lunch or a healthy appetizer!
Terrific recipe! Lovely texture and creaminess.
Easy carrot sweet potato soup
This roasted carrot sweet potato ginger soup is one of my favourite cozy soup recipes. There’s nothing like coming home in the evening on a cold winter day and warming up with a bowl of this soup packed with roasted veggies and ginger.
The carrots and sweet potatoes for this soup are roasted in the oven beforehand to give a bold and rounded flavour to the soup, while the ginger gives a warming and tangy zing.
Recipe highlights
- Packed with nutrients. Carrots and sweet potatoes are packed with beta carotene, vitamin C, vitamin A and potassium for a nourishing, veggie-packed soup that’s perfect in cold-and-flu season.
- Easy to make. This simple soup recipe comes together in just 40 minutes. If you love roasted veggie soups also try this roasted broccoli cauliflower soup or my Roasted Acorn Squash Soup!
- Super cozy. Basically like a “hug in a bowl”, this soup is perfect to enjoy on a cold Fall or Winter day when you want to eat something that will make you feel warm and cozy.
Carrot Sweet Potato Ginger Soup ingredients
- Sweet potato: one medium to large sweet potato will work for this recipe. You can also use a regular white potato if you prefer.
- Carrots: you’ll need about 4 large carrots for this soup, or the equivalent of about 2 cups cut.
- Onion: a regular cooking onion. You can also substitute for 2 shallots if you prefer.
- Garlic: make sure to use fresh garlic, not powdered for this recipe.
- Ginger: this is the key ingredient to give this soup a cozy and warming effect. Make sure to use fresh ginger. It’s also what gives my Thai Carrot Ginger Soup its cozy kick. Love a cozy, spiced soup? Try my Spicy Thai Butternut Squash Soup.
- Vegetable broth: low-sodium is best (see tips below).
- Cayenne pepper: just a pinch for a little extra spice.
How to make Carrot Sweet Potato Soup
Step 1
Peel and chop the sweet potatoes and carrots then toss them with 1/2 tablespoon of avocado oil. Spread the vegetables onto a baking sheet lined with parchment paper and bake at 400 degrees F for about 20-25 minutes.
Step 2
Sauté the onions and garlic in the remaining avocado oil in a pot on medium heat, then add the grated ginger, sweet potatoes and carrots.
Step 3
Add the broth and seasoning and bring to a light boil, then cover and let simmer for 10 minutes. Use an immersion blender to blend the soup until smooth. (You can also use a regular blender if that’s what you have.)
How to store, freeze and reheat
Fridge: Store leftovers of this soup in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
Freezer: to freeze this sweet potato carrot soup, let the soup cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months. To defrost the soup let thaw on the countertop or defrost in the microwave on the defrost setting. For more freezer-friendly soups, try my Tuscan White Bean Soup With Kale.
Jess’s Tips
- Roast until the edges are browned: those caramelized bits add the most flavour to the soup.
- Use low-sodium broth: this gives you more control over how salty the soup is. You can always add more salt as needed.
- Add some yogurt or coconut milk on top: for a creamy and fresh taste, swirl a little plain yogurt or coconut milk on top of the soup.
- Taste after blending: adjust the salt, pepper and cayenne once the soup is smooth, since the flavours change after blending.
- Adjust the thickness: for a thinner soup, blend in a splash more broth.
Try These Cozy Soups Next
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Korean Tofu Soup
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Golden Chickpea Soup
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Vegetarian Lasagna Soup
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Red Lentil Soup
If you tried this Roasted Carrot Sweet Potato Ginger Soup or any other recipe on the blog let me know how you liked it by leaving a comment and a star rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Roasted Carrot Sweet Potato Ginger Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Lunch/Dinner
- Method: Cook
- Cuisine: American
- Diet: Vegan
Description
This hearty roasted carrot sweet potato ginger soup is perfect for a cozy meal on a cold day.
Ingredients
- 1 large sweet potato, peeled and cut into cubes
- 4 large carrots, peeled and cut into cubes (about 2 cups)
- 1 1/2 tbsp avocado oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 tbsp grated ginger
- 1 litre vegetable broth
- pinch of cayenne pepper
- salt & pepper to taste
Instructions
- Preheat your oven to 400 degrees F and line a pan with parchment paper.
- Toss the sweet potatoes and carrots with 1/2 tbsp avocado oil, then spread onto the pan and bake for 20-25 minutes until lightly browned.
- Heat the avocado oil in a large pot on medium heat. Add the onions and garlic, stirring constantly for 2-3 minutes. Add grated ginger, sweet potato, carrots and a pinch of cayenne and stir together.
- Add your vegetable broth and bring the soup to a light boil. Reduce heat to low and let simmer for 10 minutes.
- Transfer soup to a blender (or use an immersion blender) and blend soup until smooth. Season with salt and pepper to taste.
Notes
Storage: Keep leftovers in a sealed container in the fridge for up to 4 days, or freeze for up to 2 months.
Seasoning: Taste after blending, then adjust with salt, pepper and more cayenne if you like heat.
Thickness: For a thinner soup, blend in a splash more broth.
Blending hot soup: If using a countertop blender, fill it no more than halfway and vent the lid.
To serve: Top with a swirl of plain yogurt or coconut milk and fresh herbs.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 140
- Sugar: 7g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
Simply delicious
Thanks Rosanna!
Terrific recipe! Lovely texture and creaminess.
Thanks Tori! So happy you enjoyed!
Easy, yummy. Its my second time making it and it will be added to my recipe bank to be made again and again! Thanks!
Happy you love it!
Hi there! Do you cover the soup or not when cooking? Thanks!
Hi Ryn, I usually cover the soup when cooking it!
Hi there!
This looks delicious! Just curious if you have the nutritional information for this soup?? Thank you!!
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 🙂
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!
Thanks Nathalie! I love soup all year long. This would be great on a rainy spring day!
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!
Thanks so much Cassie! I hope you enjoy!
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!
Thanks so much Mary!! I will definitely have some more soup recipes coming up as the winter months are approaching!