Description
Maple Roasted Sweet Potato Carrot Soup is the ultimate comfort food, perfect for chilly evenings. This creamy, velvety soup combines the natural sweetness of roasted sweet potatoes and carrots with the rich flavors of garlic and onion. Topped with a drizzle of pure maple syrup, it’s a nourishing hug in a bowl that warms your heart and soul. Easy to prepare and bursting with flavor, this soup is ideal for family dinners or entertaining guests.
Ingredients
Scale
- 2 cups sweet potatoes, peeled and diced (about 1 large)
- 2 cups carrots, peeled and chopped (about 3 medium)
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 3 tbsp pure maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Peel and chop sweet potatoes and carrots into even chunks.
- Toss chopped vegetables in olive oil on a baking sheet; season with salt and pepper. Roast for about 30 minutes until golden brown.
- In a large pot over medium heat, sauté onions until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Combine roasted veggies with sautéed onions and garlic in the pot. Pour in vegetable broth and coconut milk; stir well.
- Blend mixture until smooth using an immersion blender or regular blender.
- Stir in maple syrup; simmer for another 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to add spices like ginger or nutmeg for extra warmth. Leftovers can be stored in an airtight container in the fridge for up to five days.