I absolutely love how this Roasted Vegetable Soup with Spiced Carrots and Sweet Potatoes Recipe fills the kitchen with warm, comforting aromas while delivering a bowl full of vibrant flavors. It’s one of those recipes I turn to when I want something hearty and nourishing but still packed with exciting spice notes that really elevate roasted vegetables into something special.
What makes this soup truly stand out is the combination of roasting carrots, sweet potatoes, and other root veggies with warming spices like cumin, coriander, and turmeric before blending everything into a silky, smooth soup. You’ll find that roasting deepens the flavors so much more than boiling alone, and it’s perfect for chilly evenings or anytime you want to impress your family with a simple, wholesome meal.
Why You’ll Love This Recipe
- Rich Roasted Flavors: Roasting the veggies before blending unlocks a deep, caramelized sweetness you just can’t get otherwise.
- Simple Pantry Ingredients: With easy-to-find veggies and spices, this soup is both convenient and nutritious for any weeknight.
- Comfort in a Bowl: It’s creamy yet wholesome—perfect for cold days or anytime you need a cozy meal that your whole family will enjoy.
Ingredients You’ll Need
Every ingredient in this Roasted Vegetable Soup with Spiced Carrots and Sweet Potatoes Recipe works together to build layers of flavor and texture. Sourcing fresh, firm vegetables and quality spices will make a noticeable difference in the final taste.
- Vegetable Stock: Choose a good-quality store-bought or homemade stock; it’s the flavorful liquid base of your soup.
- Sweet Potato: I recommend peeling and dicing into small chunks to ensure even roasting and sweetness.
- Carrots: Diced small so they cook evenly alongside the other root vegetables.
- Parsnips: Adds a subtle earthiness that pairs beautifully with the sweet potatoes and carrots.
- Red Peppers: Make sure to core and chop into larger chunks for roasting without burning.
- White Onions: Quartered, they become sweet and tender when roasted.
- Garlic: Roasting cloves with the skins on softens their bite and adds mellow flavor.
- Olive Oil: Helps the spices stick and promotes caramelization in the oven.
- Salt: Enhances all the natural flavors.
- Cumin: Adds a warm, earthy depth to the soup.
- Ground Coriander: Brings a light citrusy note that brightens the dish.
- Turmeric: Gives beautiful color and subtle warmth.
- Black Pepper: Freshly ground for mild heat and balance.
Variations
I love experimenting with this soup by tweaking the vegetables or spices to suit different moods and seasons—feel free to make it your own. It’s a flexible recipe that really invites creativity.
- Add Warmth with Ginger: I often toss in a touch of fresh grated ginger when roasting for an extra zing that pairs beautifully with the turmeric and cumin.
- Make it Vegan or Gluten-Free: Stick to vegetable stock and double-check your spices to keep it allergy-friendly.
- Swap Root Veggies: Butternut squash or pumpkin make fantastic alternatives or additions, especially in the fall.
- Boost Protein: Stir in some cooked lentils or chickpeas after blending for heartier nutrition.
How to Make Roasted Vegetable Soup with Spiced Carrots and Sweet Potatoes Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 200°C (390°F). Chop all your root vegetables into small, even chunks—this is key because it ensures they roast at the same pace and all become beautifully tender without burning. Toss them on a large baking tray with olive oil, salt, cumin, coriander, turmeric, and black pepper. I like to spread them out so they aren’t crowded; this helps everything get that lovely roasted char. After about 15 minutes, stir the veggies and move any that look like they’re charring too fast to the center, so they roast evenly. Roast for a total of 25–30 minutes until the vegetables are fork-tender and lightly caramelized.
Step 2: Blend and Simmer the Soup
Once your vegetables are roasted, squeeze the softened garlic cloves out of their skins straight into a large pot. Then transfer the roasted vegetables into the pot. Don’t forget to add a splash of boiling water to your roasting tray and use a spatula to scrape all those caramelized bits off—the secret to explosive flavor! Pour this liquid into the pot as well. Add about 5 cups of vegetable stock, cover, and simmer gently for 15 minutes to marry the flavors and soften everything completely. This step really lets your spices mellow and the vegetables blend beautifully.
Step 3: Blend to Perfect Creaminess
Use a hand blender to puree the soup until silky smooth. If it’s too thick for your taste, add more stock to reach your desired consistency. Taste and adjust the seasoning—you’ll often find it needs a bit more salt or pepper at this stage. I love serving it warm and creamy, but you can also chill it for a refreshing summer option. Just beware, leftovers tend to disappear fast!
Pro Tips for Making Roasted Vegetable Soup with Spiced Carrots and Sweet Potatoes Recipe
- Evenly Sized Veggies: I learned that cutting the root vegetables into uniform, small cubes ensures everything cooks evenly; big chunks mean uncooked bits.
- Don’t Skip Scraping the Tray: Those caramelized bits stuck to the baking pan add a deep, savory flavor that transforms this soup.
- Roast Garlic in Skins: Roasting garlic with skins on softens the cloves, giving mellow, creamy garlic notes rather than harsh raw garlic flavor.
- Adjust Consistency Gradually: Blend with some stock at first and add more liquid slowly, so you don’t end up with a watery soup.
How to Serve Roasted Vegetable Soup with Spiced Carrots and Sweet Potatoes Recipe
Garnishes
I usually top this soup with a swirl of good-quality olive oil or a dollop of tangy yogurt to add creaminess and a fresh contrast. A sprinkle of fresh chopped cilantro or parsley adds a lovely green pop and brightens the flavors. Toasted pumpkin seeds or crushed roasted nuts provide a fun crunch if you want to add texture. Honestly, these little touches make all the difference.
Side Dishes
Crusty bread or garlic naan are my go-to sides—they’re perfect for dipping. Sometimes I pair it with a crisp salad, like arugula with lemon vinaigrette, to balance the richness of the soup. Leftover roasted veggies on the side also work well for those extra hungry days.
Creative Ways to Present
For a dinner party, I love serving this soup in small cups or hollowed-out mini pumpkins for a festive fall vibe. You can also drizzle a spiced chili oil over the top for an elegant touch and an added kick. Adding chopped herbs tableside lets guests personalize their bowls, making the experience interactive and fun.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it usually keeps well for up to 4 days. Because the flavors deepen over time, I actually think it tastes better the next day, so don’t be afraid to make a big batch!
Freezing
This soup freezes beautifully—I portion it into freezer-safe containers or heavy-duty bags. When I thaw it, the texture remains silky smooth, and the spices keep their punch. It’s lovely to have on hand for quick, cozy meals.
Reheating
To reheat, I bring it gently to a simmer on the stove over medium-low heat, stirring occasionally. Adding a splash of vegetable stock or water helps refresh the consistency if it thickened in the fridge without diluting the flavor.
FAQs
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Can I use other vegetables in this Roasted Vegetable Soup with Spiced Carrots and Sweet Potatoes Recipe?
Absolutely! You can swap or add vegetables like butternut squash, pumpkin, or turnips. Just keep in mind to dice them similarly to ensure even roasting and cooking.
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Is this soup suitable for vegans?
Yes, as long as you use a vegetable stock that contains no animal products and avoid dairy-based garnishes. It’s a delicious plant-based meal packed with nutrients.
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How spicy is this Roasted Vegetable Soup with Spiced Carrots and Sweet Potatoes Recipe?
The spices used like cumin, coriander, and turmeric add warmth and depth but aren’t hot or spicy. If you want heat, you can always add chili flakes or crushed red pepper when roasting or serving.
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Can I make this soup ahead of time?
Definitely! It actually benefits from sitting overnight as the flavors have time to meld. Just store it in the fridge and gently reheat before serving.
Final Thoughts
This Roasted Vegetable Soup with Spiced Carrots and Sweet Potatoes Recipe has a special place in my heart because of the way it turns humble veggies into something so flavorful and satisfying. When you give it a try, I think you’ll appreciate how easy it is to pull together, and how perfect it is for any occasion that calls for a warm, comforting meal. Trust me, once you experience those spiced, roasted notes, this soup will quickly become one of your favorites too!
Print
Roasted Vegetable Soup with Spiced Carrots and Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
Description
A warm and flavorful Roasted Vegetable Soup made by roasting a medley of root vegetables and peppers with spices, then blending them into a smooth and comforting bowl perfect for any season.
Ingredients
Vegetables
- 1 large Sweet Potato, peeled and diced into small chunks (approx 1lb/500g)
- 4 small/medium Carrots, diced into small chunks (approx 9oz/250g)
- 2 medium Parsnips, diced into small chunks (approx 5oz/150g)
- 2 medium Red Peppers, cored and diced into large chunks (approx 12oz/350g before coring)
- 2 small/medium White Onions, peeled and quartered (approx 9oz/250g before peeling)
- 4 cloves of Garlic, kept in skins
Liquids
- 6 cups (1.5 litres) Vegetable Stock, or as needed
Seasonings and Oils
- 3 tbsp Olive Oil
- 3/4 tsp Salt, plus more to taste
- 3/4 tsp Cumin
- 1/2 tsp Ground Coriander
- 1/2 tsp Turmeric
- 1/4 tsp Black Pepper, plus more to taste
Instructions
- Preheat and prepare vegetables: Preheat your oven to 200°C (390°F). Dice the root vegetables into small even chunks to ensure they cook uniformly, and dice the peppers and quarter the onions.
- Toss and roast vegetables: Spread all the diced vegetables and whole garlic cloves in their skins evenly on a large baking tray. Drizzle with olive oil and sprinkle with salt, cumin, ground coriander, turmeric, and black pepper. Toss everything together so the vegetables are well coated with oil and spices.
- Roast until tender and charred: Place the tray in the oven and roast for 25-30 minutes until the vegetables are lightly charred and fork-tender. After 15 minutes, remove the tray briefly to flip the vegetables and move around any pieces that are charring too fast to prevent burning.
- Extract garlic and deglaze tray: Once roasted, squeeze the softened garlic cloves out of their skins. Add the roasted vegetables and garlic to a large pot. Pour a splash of boiling water onto the tray and use a spatula to scrape up any caramelized bits stuck to the tray, then add this liquid to the pot for extra flavor.
- Simmer vegetables in stock: Add 5 cups (1.25 liters) of vegetable stock to the pot. Cover with a lid and simmer for 15 minutes to fully soften the vegetables and combine the flavors.
- Blend soup to desired consistency: Use a hand blender to puree the soup until smooth. Add more vegetable stock as needed to reach your preferred thickness. Taste and adjust seasoning with additional salt and pepper if desired.
- Serve and enjoy: Ladle the creamy roasted vegetable soup into bowls and serve warm. Enjoy the rich, spiced flavors and comforting texture.
Notes
- This mixed vegetable soup combines roasting and warming spices to create an intense, elevated flavor profile.
- Dicing the root vegetables small ensures even roasting alongside the peppers and onions.
- Squeezing garlic from its skin after roasting results in a mellow yet flavorful garlic taste.
- Deglazing the tray captures all the roasted caramelized bits for deeper soup flavor.
- Adjust the consistency by adding more or less vegetable stock when blending to suit your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 235 kcal
- Sugar: 11.64 g
- Sodium: 674 mg
- Fat: 10.06 g
- Saturated Fat: 1.78 g
- Unsaturated Fat: 7.746 g
- Trans Fat: 0.003 g
- Carbohydrates: 28.71 g
- Fiber: 4.6 g
- Protein: 8.23 g
- Cholesterol: 7 mg
