This simple Maple Roasted Sweet Potato Carrot Soup is a cozy, easy-to-make recipe. It’s quick to prepare, no need to peel the sweet potatoes, freezer-friendly, and if your blender has a soup setting you can skip the stovetop. Thick, creamy, and warmly spiced with a hint of maple, this soup is a seasonal favorite.
This recipe was originally published in October 2015 and updated September 2020.
There’s something about a big bowl of soup that immediately slows the day down and wraps you in comfort. When that bowl is full of roasted vegetables with a touch of maple and warm spice, it’s even better.
This Maple Roasted Sweet Potato and Carrot Soup is a fall and winter staple. It’s excellent alongside a grilled cheese or a hunk of warm, crusty bread for a satisfying lunch or light dinner.
Why we Love this Roasted Sweet Potato Carrot Soup
- Roasted veggies are versatile — I often have roasted vegetables on hand, which makes this soup very convenient.
- Budget-friendly — Sweet potatoes and carrots are affordable, and buying broth in bulk saves even more.
- Easy to pair — Serve with a sandwich or salad for a quick meal.
Ingredient Notes
See the recipe card below for exact measurements.
- Sweet potatoes: Use medium-large sweet potatoes. Quartering them shortens roasting time and makes scooping the flesh easy. No need to peel.
- Maple: Choose pure maple syrup, not pancake syrup, for best flavor.
- Broth: Use vegetable broth to keep the soup vegetarian, or chicken broth if preferred. Low- or no-sodium broth lets you control the seasoning.
- Garlic: Garlic powder is convenient; if using fresh garlic, add 1–2 cloves when blending.
Notes and Pro-Tips:
- If your blender has a heated soup setting, you can roast the vegetables ahead of time and blend later—even from chilled.
- Add broth gradually to control thickness. Start with less and add about 1/2 cup at a time until you reach the consistency you like.
- This soup freezes well. Portion into freezer-safe containers for easy lunches or sides.
You can use a high-speed blender or a food processor to puree this soup. It’s also enjoyable chilled if you prefer it cold. Enjoy!
Check out these other simple soup recipes:
- White Bean, Kale and Butternut Squash Soup
- Slow Cooker Creamy Chicken and Wild Rice Soup
- Black Bean and Rice Soup
- Chunky Italian Vegetable Soup
- Slow Cooker Sweet Potato Chili
- Pumpkin Quinoa Chili
- Tomato Tortellini Soup
Maple Roasted Sweet Potato and Carrot Soup
Ingredients
- 4 medium-large sweet potatoes, cut into quarters
- 3–4 carrots, cut into 2-inch pieces
- ½ red onion
- 2 Tbsp olive oil
- 2 Tbsp pure maple syrup
- ½–1 tsp garlic powder
- 3–4 cups vegetable broth or stock
- ½ tsp pepper
- ½ tsp sea salt, more or less to taste
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment. Arrange the sweet potatoes, carrots, and onion so the cut sides of the sweet potatoes face up.
- Whisk together the maple syrup and olive oil. Brush the mixture over the vegetables and sprinkle with a little sea salt if desired.
- Roast for about 30–40 minutes, until the sweet potatoes are very tender.
- Remove from the oven and let cool slightly.
- When cool enough to handle, scoop the sweet potato flesh from the skins and put it into a high-speed blender along with the roasted carrots, onion, garlic powder, pepper, salt, and 3 cups of broth to start.
- Blend until smooth. Add more broth, ½ cup at a time, until you reach your desired thickness. If your blender has a heated soup setting it will warm the soup while blending.
- If the blender does not heat, transfer the soup to a pot and warm over medium heat until heated through.
- Garnish with sliced almonds, a drizzle of cream, parsley, or your preferred toppings.
Notes
Nutrition
Carbohydrates: 42 g,
Protein: 3 g,
Fat: 7 g,
Sodium: 1045 mg
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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