This creamy Roasted Sweet Potato and Carrot Soup is a tasty solution for a delicious and satisfying dinner, or lunch. As red lentils simmer on the stove, sweet potatoes, carrots, and garlic roast in the oven, bringing out their natural sweetness. Rosemary and ginger add interest and depth. Blend all the ingredients together, and dinner is on the table in about 45 minutes! This recipe is vegetarian or easily vegan. [ watch VIDEO on recipe card below ]
⭐️⭐️⭐️⭐️⭐️ Reader Review: “Absolutely delicious.” ~ Andrea
Sweet Potato Carrot Soup Highlights
Chilly weather has arrived here at home in the Pacific Northwest, so that means soup is on repeat in the Vanilla And Bean kitchen. There’s nothing like soup to warm the soul. But it’s the vibrant color of this soup that makes you want to dig in!
This Recipe Is
- creamy
- lightly gingery and savory with a sweet edge
- vegetarian or vegan
If you love seasonal homemade Soup Recipes, you’ll enjoy this satisfying carrot and sweet potato soup.
About the Key Ingredients
- Sweet Potatoes: look for garnet red sweet potatoes. These are the variety with purplish orange skin and orange flesh. Sweet potato provides a natural sweetness to the soup and is a perfect color partner with carrots and red lentils. They help create a creamy-thick texture when blended.
- Dry Red Lentils: red lentils are an easy addition, lending a nutty flavor and a thickening quality when they break down during cooking. They’re another ingredient that contributes to the overall creaminess of this soup.
- Fresh Ginger: ginger adds freshness with a hint of spicy. It enhances the complex flavors of this soup, but it isn’t loud. If you love ginger, you can add a bit more! Best of all, there’s no need to peel the ginger. Grate it on a Microplane and add it to the soup.
- Fresh Rosemary: you’ll need about a 4-inch sprig of fresh. Fresh has a stronger/fresher flavor than dried, but you can use dried. Unless you’re growing rosemary, you’ll have leftovers, so make these Roasted Rosemary Cashews.
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How to Make Sweet Potato Carrot Soup
step by step
To easily make this soup dairy-free, substitute the heavy cream with full-fat coconut milk
What to Serve with Sweet Potato Carrot Soup
This sweet potato carrot ginger soup is hearty enough on its own with a slice of crusty bread, but to round out the meal, share it with a seasonal salad and croutons. Here are a few ideas:
Traci’s Tips
- Use Fresh Ginger: although this ingredient is loud on its own, it’s purely a flavor builder in this soup. You’ll notice just a hint of ginger spice and flavor, but it also creates interest and depth. There’s no need to peel the ginger. Use a brush to remove debris, then grate it on a microplane and use it in the recipe.
- Prep Ahead: the carrots, sweet potatoes, and garlic can be roasted up to two days in advance. Store in the refrigerator in a covered container until ready to add to the lentil soup base.
Roasted Sweet Potato and Carrot Soup with Lentils
Servings:5 Servings
Calories:444kcal
[ recipe VIDEO below ] This creamy Roasted Sweet Potato and Carrot Soup is a tasty solution for a vibrant and satisfying dinner, lunch or side dish. As red lentils simmer on the stove, sweet potatoes, carrots, and garlic roast in the oven, bringing out their natural sweetness. Rosemary and ginger add interest and depth. Blend all the ingredients together, and dinner is on the table in about 45 minutes! This recipe is vegetarian or easily vegan.
Ingredients
- 1 1/3 pounds (600 grams) Red Garnet Sweet Potatoes about 2 small potatoes, peeled and diced into about 1" chunks, (4 cups 530 grams)
- 11 ounces (320 grams) Orange Carrots about 3 medium carrots, unpeeled, diced into about 1" chunks (2 cups)
- 3 tablespoons Olive Oil divided
- 1/2 Large Head of Garlic plump cloves, about 3 large or 6 small cloves
- 1 1/4 cups (155 grams) Diced Yellow Onion medium dice, about one large onion
- 1 cup (180 grams) Dry Red Lentils
- 1 1/2 tablespoon Fresh Grated Ginger no need to peel
- 3 inch (7.6 centimeters) Stem of Fresh Rosemary leaves removed, stem discarded
- 1/4 teaspoon Fine Sea Salt adjust to taste
- 7 cups (1.65 kilograms) Vegetable Broth I use low sodium broth
- 3 teaspoons Fresh lemon Juice adjust to taste + serve lemon wedges on the side
- 1/2 cup (100 grams) Heavy Cream*
- Fresh Ground Black Pepper
Instructions
Roast the Veggies:
- Arrange an oven rack in the center of the oven and preheat to 425 Fahrenheit (218 Celsius).
- On a large sheet pan lined with parchment paper, add the sweet potatoes and carrots. Drizzle with 2 tablespoons of olive oil and toss. Arrange in one even layer. Break the head of garlic in half and cut a small portion of the tips off the cloves to expose the garlic. On a small piece of foil, drizzle exposed garlic with 1 teaspoon of olive oil. Wrap tightly and transfer it to the sheet pan with the potatoes and carrots. Roast the veggies and garlic for about 20-25 minutes or until fork tender and just starting to caramelize on some of the edges. Remove from oven, open the foil packet and allow the garlic to cool. Set aside.
Make the Soup:
- Meanwhile, in a 4 quart Dutch oven or soup pot, add 2 teaspoons of oil and heat until shimmering. Transfer the onions to the pot and saute for about 7 – 8 minutes on medium heat or until softened and just starting to brown around the edges. To the onions, add the lentils, rosemary leaves, salt and ginger. Stir. Pour in the veggie broth. Bring to a simmer, turn to medium low and put the lid on the pot. Cook on a low simmer for about 10-12 minutes or until the lentils are broken down and are soft. Remove from heat.
- Transfer the roasted sweet potatoes and carrots to the lentil mixture. Squeeze out the now soft garlic, into the soup pot and discard the skin. Stir.Using an Immersion Blender **, purée the soup until it's smooth and creamy. Add the lemon juice and drizzle in the cream. Add a few twists of fresh black pepper. Stir. Taste for salt (I add up to 1/4 tsp more) and more lemon juice if desired. Return to medium low heat to warm through.
- Ladle into soup bowls and share with crusty sourdough bread, sourdough croutons, garlic butter croutons.
How to Store / Reheat:
- Cool completely, then store in lidded containers (or Mason jars) in the refrigerator for up to three days. Transfer to the freezer for longer storage. Thaw overnight in the fridge, reheat on medium low on the stove top.
Video
Notes
*Vegan/Dairy Free: omit the heavy cream and use full fat coconut milk or unsweetened Homemade Cashew Milk.
**Blending: if using a blender like this Vitamix High Speed Blender rather than an immersion blender to puree the soup, blend in two batches, leaving the steam plug vented.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1serving | Calories: 444kcal | Carbohydrates: 62g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 213mg | Potassium: 1205mg | Fiber: 19g | Sugar: 15g | Vitamin A: 33837IU | Vitamin C: 33mg | Calcium: 127mg | Iron: 4mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Sounds incredible and, while I haven’t made it yet (still hot in my part of the country!), am looking forward to it on a cold winter’s day! Thank you for all of your wonderful vegetarian recipes!
Thank you for sending a smile, Roberta! I hope you enjoy the soup once it’s chilly. Let us know how it goes, okay?
This was an absolute keeper! And the fact that it made two more meals to freeze was a real bonus.
Hi Suzanne! I love a good freezer soup. Thank you for your note and star rating!
Absolutely delicious
Hi Andrea! Thank you for your note and giving the soup a go!