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Why You'll Love This roasted sweet potato and carrot soup with garlic and rosemary
- Easy to Make: This recipe is incredibly simple to prepare, requiring just a few ingredients and some basic cooking skills.
- Packed with Nutrients: Sweet potatoes and carrots are both rich in vitamins, minerals, and antioxidants, making this soup a nutritious and healthy option.
- Customizable: You can adjust the amount of garlic and rosemary to your taste, and even add other ingredients like onions, celery, or ginger to change up the flavor.
- Perfect for Meal Prep: This soup is a great option for meal prep, as it can be made in large batches and refrigerated or frozen for later use.
- Comforting and Delicious: The combination of roasted sweet potatoes and carrots, blended with aromatic garlic and fragrant rosemary, creates a truly comforting and delicious flavor experience.
- Vegan and Gluten-Free: This recipe is both vegan and gluten-free, making it a great option for those with dietary restrictions.
- Affordable: The ingredients for this recipe are relatively inexpensive, making it a budget-friendly option for a weeknight dinner or lunch.
- Beautiful Presentation: The bright orange color of the sweet potatoes and carrots makes for a beautiful presentation, perfect for serving to guests or at a special occasion.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, carrots, garlic, rosemary, and vegetable broth. Sweet potatoes are a rich source of fiber, vitamins, and minerals, and they add a beautiful sweetness to the soup. Carrots are high in vitamin A and fiber, and they add a lovely crunch and flavor to the soup. Garlic is a powerful antioxidant that adds depth and richness to the soup, while rosemary is a fragrant herb that pairs perfectly with the sweetness of the sweet potatoes and carrots. Finally, vegetable broth is used to add moisture and flavor to the soup, and it can be made from scratch or store-bought.
How to Make roasted sweet potato and carrot soup with garlic and rosemary
Preheat the oven to 425°F (220°C). This high heat will help to bring out the natural sweetness of the sweet potatoes and carrots.
Place the sweet potatoes and carrots on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 30-40 minutes, or until tender and lightly browned.
In a large pot, heat some olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Add the chopped rosemary and cook for an additional minute.
Add the roasted sweet potatoes and carrots to the pot, along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
Season the soup with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs or a sprinkle of paprika.
Tips for Perfect Results
The quality of your ingredients will directly impact the flavor and texture of your soup. Choose fresh, organic sweet potatoes and carrots, and use a high-quality vegetable broth for the best results.
While blending the soup can help to create a smooth texture, over-blending can make it too thin and unappetizing. Blend the soup just until it reaches your desired consistency, then stop.
Salt can help to bring out the natural flavors of the sweet potatoes and carrots. Add a pinch of salt to the soup and taste as you go, adjusting the seasoning to your liking.
While garlic and rosemary are a classic combination, you can also experiment with other spices and herbs to change up the flavor of the soup. Try adding a pinch of cumin, paprika, or nutmeg for a unique twist.
While this soup is delicious on its own, you can also make it a meal by serving it with a side of crusty bread, a green salad, or a grilled cheese sandwich.
This soup freezes beautifully, making it a great option for meal prep or batch cooking. Simply portion the soup into individual containers, label, and freeze for up to 3 months.
When reheating the soup, be careful not to overheat it, as this can cause the flavors to become bitter. Reheat the soup over low heat, stirring occasionally, until it reaches your desired temperature.
A sprinkle of fresh herbs, such as parsley, rosemary, or thyme, can add a bright, fresh flavor to the soup. Choose your favorite herbs and garnish the soup just before serving.
Common Mistakes to Avoid
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Not Roasting the Vegetables Long Enough:
Fix: Make sure to roast the sweet potatoes and carrots for at least 30-40 minutes, or until they're tender and lightly browned. This will help to bring out their natural sweetness and depth of flavor.
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Over-Blending the Soup:
Fix: Blend the soup just until it reaches your desired consistency, then stop. Over-blending can make the soup too thin and unappetizing.
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Not Seasoning the Soup Enough:
Fix: Season the soup with salt and pepper to taste, and don't be afraid to add more if needed. You can also experiment with other spices and herbs to find the perfect flavor combination.
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Not Using High-Quality Ingredients:
Fix: Choose fresh, organic sweet potatoes and carrots, and use a high-quality vegetable broth for the best results. The quality of your ingredients will directly impact the flavor and texture of your soup.
Variations & Substitutions
Add a diced jalapeño pepper to the pot for an extra kick of heat. You can also add a sprinkle of cayenne pepper or red pepper flakes for added spice.
Add a splash of heavy cream or coconut cream to the soup for a rich and creamy texture. You can also add a sprinkle of grated cheese for extra flavor.
Add a few slices of fresh ginger to the pot for a warm and spicy flavor. You can also add a sprinkle of grated nutmeg for extra depth of flavor.
Add a can of black beans to the pot for a boost of protein and fiber. You can also add a sprinkle of cumin and chili powder for a Mexican-inspired flavor.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the soup to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 5 days. Make sure to cool the soup to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The soup can be frozen for up to 3 months. Portion the soup into individual containers, label, and freeze. When you're ready to eat it, simply thaw the soup overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Is this recipe vegan and gluten-free?
Yes, this recipe is both vegan and gluten-free. The sweet potatoes and carrots are naturally free from animal products and gluten, and the vegetable broth can be made from scratch using gluten-free ingredients.
Can I use canned sweet potatoes or carrots?
While canned sweet potatoes and carrots can be convenient, they lack the depth of flavor and texture that fresh ingredients provide. If possible, try to use fresh sweet potatoes and carrots for the best results.
How do I reheat the soup without overcooking it?
To reheat the soup without overcooking it, simply heat it over low heat, stirring occasionally, until it reaches your desired temperature. You can also reheat it in the microwave in 30-second increments, stirring between each interval, until it's hot and steaming.
Can I freeze the soup in individual portions?
Yes! Freezing the soup in individual portions is a great way to meal prep or batch cook. Simply portion the soup into individual containers, label, and freeze. When you're ready to eat it, simply thaw the soup overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C) before serving.
What are some other spices or herbs I can add to the soup?
Some other spices or herbs you can add to the soup include cumin, paprika, nutmeg, and thyme. Feel free to experiment with different combinations to find the flavor you like best!
roasted sweet potato and carrot soup with garlic and rosemary
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 4 large carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
Instructions
- Preheat the oven. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast the sweet potatoes and carrots. Place the sweet potatoes and carrots on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Roast in the preheated oven for 20-25 minutes, or until tender.
- Saute the onion and garlic. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the roasted vegetables and broth. Add the roasted sweet potatoes and carrots, vegetable broth, dried thyme, and ground cumin to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes.
- Puree the soup. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
- Add the heavy cream (optional) and rosemary. If using heavy cream, stir it in during the last 5 minutes of cooking. Add the chopped rosemary and stir to combine.
- Season and serve. Season the soup with salt and pepper to taste. Serve hot, garnished with additional rosemary if desired.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze for later use.
- Make ahead: Roast the sweet potatoes and carrots up to a day in advance.
- Substitution: Swap the sweet potatoes for yams or parsnips for a different flavor.
- Pro tip: Use fresh rosemary for the best flavor, but dried rosemary can be used in a pinch.
- Variation: Add a pinch of red pepper flakes for a spicy kick.
- Nutrition tip: Omit the heavy cream for a lower-calorie version.
