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A cozy, thick, and creamy soup made with roasted sweet potatoes, carrots, and red onion, lightly glazed with maple syrup and olive oil, blended into a smooth comfort meal perfect for fall and winter.

Ingredients

Scale
  • 4 medium-large sweet potatoes, cut into quarters
  • 3–4 carrots, cut into 2 inch pieces
  • ½ red onion, sliced
  • 2 Tbsp olive oil
  • 2 Tbsp pure maple syrup
  • ½ – 1 tsp garlic powder (or 1–2 fresh garlic cloves)
  • 3–4 cups vegetable broth or stock
  • ½ tsp pepper
  • ½ tsp sea salt, more or less to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut sweet potatoes into quarters, carrots into 2-inch pieces, and slice the red onion.
  3. Line a baking sheet with parchment paper.
  4. Arrange sweet potatoes (cut side up), carrots, and red onion on the baking sheet in a single even layer.
  5. Whisk together maple syrup and olive oil, brush or drizzle over the vegetables, and sprinkle with sea salt.
  6. Roast for 30 to 40 minutes until sweet potatoes are tender and carrots are caramelized.
  7. Let the vegetables cool until safe to handle.
  8. Scoop the sweet potato flesh from the skins and place it in a blender with roasted carrots and onions.
  9. Add garlic powder or fresh garlic, pepper, and 3 cups vegetable broth to the blender.
  10. Blend until smooth, adding broth gradually if needed to reach desired consistency.
  11. If the blender does not heat the soup, pour into a pot and warm over medium heat.
  12. Taste and adjust seasoning with salt and pepper as desired.

Notes

For a thicker soup consistency, start with 2 ½ to 3 cups of broth and adjust as preferred.

Nutrition

Find it online: https://mamapantry.com/maple-roasted-sweet-potato-carrot-soup/