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Root Vegetable Soup

This soup combines sweet potatoes and carrots blended into a smooth, creamy mixture, infused with warming spices. The cooking process involves roasting and simmering the vegetables, followed by pureeing to achieve a velvety texture with a vibrant orange hue. The final dish is a comforting, spoonable soup with a balanced depth of flavor and a silky appearance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and diced
  • 3 large carrots peeled and sliced
  • 1 large onion roughly chopped
  • 3 cloves garlic minced
  • 2 teaspoons curry powder adjust to taste
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • to taste salt and pepper for seasoning
  • optional coconut cream or yogurt for finishing

Equipment

  • Roasting pan
  • Blender or immersion blender
  • Large Pot
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and sliced carrots with a tablespoon of olive oil, spreading them on a roasting pan. Roast for 25-30 minutes until tender and caramelized around the edges, filling the kitchen with a sweet aroma.
  2. While the vegetables roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes.
  3. Add the minced garlic and curry powder to the pot with the onions. Cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
  4. Once the roasted vegetables are ready and slightly cooled, add them to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to blend the flavors.
  5. Use an immersion blender to puree the soup directly in the pot until smooth and silky. If you prefer, transfer the soup to a stand blender in batches, blending until very smooth.
  6. Adjust seasoning with salt and pepper to taste. If the soup is too thick, add a splash more broth and stir until heated through.
  7. Serve the warm soup in bowls, optionally topping with a spoonful of coconut cream or a dollop of yogurt for added richness and visual appeal.

Notes

You can customize the spice level by adjusting curry powder, and add a squeeze of lemon or splash of vinegar for brightness. Leftovers store well in the fridge for up to 3 days, reheated gently.