This rich vibrant vegan soup is rich and comforting. The rich flavours add depth to this soup! The sweet potatoes, carrots and garlic are roasted with herbs, then the warm spices takes this soup to the next level. Garnish with infused rosemary croutons.
A rich comfort vegan soup that would satisfy any appetite on a cool rainy Autumn dayor cold winter day. By adding the rich warm turmeric, ginger, cinnamon and cloves to give it not only a kick of flavour, but for medicinal purposes. These warm autumn spices aid in digestion and help to reduce inflammation.
The sweet potatoes, carrots and garlic are roasted for 40-45 minutes. Taking that extra step to roasted the vegetables with fresh thyme and rosemary really elevates the flavour in this soup and definitely worth doing. I have to say the warm autumn spices added to this soup brings all of the flavour together, creating a warm cozy yumminess. It is a soup that can be made any time of the year and definitely added to your recipe collection.
WHAT MAKES THIS SOUP SO DELICIOUS
Definitely by roasting the vegetables, sweet potatoes, carrots and garlic. These vegetables create a sweetness once they are roasted, giving this soup that special natural sweetness we all so enjoy. Then the fresh herbs, thyme and rosemary offered an earthy flavour to balance the sweetness.
The warm autumn spices of turmeric, cinnamon, ginger and cloves are a perfect blend of warmth and coziness that you look for in a soup.
What is really nice about this soup is it didn’t need a dairy or coconut cream to create a rich, thick and creamy soup. Once you taste this soup, you swear that there was cream in this soup.
What took this soup to the next and final level of exceptional flavour is the butter infused with rosemary croutons. They are soooo delicious and worth the extra effort it takes to make, which is about another 5-10 minutes.
You will notice after making this soup and reheating it the next day, it will further thicken. I would recommend adding a few drops of water to thin it out. But if you prefer with a thick texture, then enjoy it as it is. I added a few pecans that I infused with the croutons at the last minute just to give them a bit of a shine and buttery flavour.
HOW TO MAKE THIS SOUP
Preheat oven to 400° Arrange sweet potatoes, carrots and garlic on a baking pan and drizzle with olive oil, season with salt and pepper. Then toss until the vegetables are coated. Scatter thyme and rosemary throughout. Stir halfway through and continue to roast until soft and tender, about 40-45 min.
Just before the vegetables are ready to come out of the oven, start sautéing the onions. Using a medium-large sauce pot or cast iron pot, over medium heat, add olive oil, chopped onion and sauté for about 3-4 minutes.
Stir in the roasted sweet potatoes, carrots, ginger, turmeric, cinnamon and cloves. Then add the vegetable stock, salt and pepper. Bring to a boil and simmer for about 10 minutes. Begin to puree the soup with a hand emulsifer or blender until you have reached a smooth thick consistent texture. If you are using a blender, wait until the soup is slightly cooled pour in small batches at a time to blend.
The texture should be thick and creamy once it is blended. This is the time to adjust the seasonings if necessary.
INFUSED ROSEMARY CROUTONS
Rosemary Infused Croutons: melt plant-based butter or add olive oil in a medium skillet over medium heat, once the butter is melted then swirl it around for a couple of minutes, then add the sprig of rosemary or once the olive oil is good and warm, then add the rosemary. Add the croutons and turn over once they become toasted on all sides. If you so desire, add a few chopped pecans at the last minute to add as a garnish.
STORING
Pour this soup in an air-tight container and place in the refrigerator for up to 5 days. This soup will freeze really well, so if you decide to freeze it, store in airtight container for up to 4 months.
Healthy Roasted Sweet Potato and Carrot Soup with Warm Fall Spices - Vegan
Equipment
- large sauce pot or cast iron pot
- hand emulsifer or blender
Ingredients
- 2 tbsp extra virgin olive oil
- 2 large organic sweet potatoes, peeled, cubed
- 2 medium organic carrots, peeled, thinly sliced
- 2 cloves garlic, sliced
- sea salt and pepper
- 3-4 sprigs of thyme
- 2 sprigs of rosemary, extra for garnishing
- 1 1/2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1/2 tsp ground ginger
- 1/4 tsp ground turmeric
- 1/4 tsp cinnamon
- pinch of cloves
- 4 cups vegetable stock
- 1 tsp sea salt
- 1/4 tsp pepper
- 4-5 slices of ciabatta bread, cubed
- 1/2 tbsp plant-based butter or extra virgin olive oil
- 1 sprig of fresh rosemary
- few chopped pecans, for garnishing
Instructions
- Preheat oven to 400° Arrange sweet potatoes, carrots and garlic on a baking pan and drizzle with olive oil, season with salt and pepper. Then toss until the vegetables are coated. Scatter thyme and rosemary throughout. Stir halfway through and continue to roast until soft and tender, about 40-45 min.
- Just before the vegetables are ready to come out of the oven, start sautéing the onions. Using a medium-large sauce pot or cast iron pot, over medium heat, add olive oil, chopped onion and sauté for about 3-4 minutes.
- Stir in the roasted sweet potatoes, carrots, ginger, turmeric, cinnamon and cloves. Then add the vegetable stock, salt and pepper. Bring to a boil and simmer for about 10 minutes. Begin to puree the soup with a hand emulsifer or blender until you have reached a smooth thick consistent texture. If you are using a blender, wait until the soup is slightly cooled pour in small batches at a time to blend. Adjust the seasoning if necessary.
- Rosemary Infused Croutons: melt plant-based butter or add olive oil in a medium skillet over medium heat, once the butter is melted then swirl it around for a couple of minutes, then add the sprig of rosemary or once the olive oil is good and warm, then add the rosemary. Add the croutons and turn over once they become toasted on all sides. If you so desire, add a few chopped pecans at the last minute to add as a garnish.
- Garnish with croutons and fresh rosemary, thyme or pecans.
I love Rose’s recipes and when I saw this I knew I would love it! Super easy recipe to follow and comes together in no time! Perfect for a busy week day dinner or a lazy Sunday! I served it up with a loaf of crusty warm bread. I will definitely make again!
Hi Elena,
Thank you so much for saying that Elena. I am so thrilled you loved this recipe! It is one of my favourite recipes and I agree, all you need is a warm crusty bread to serve with this soup.
Thank you so much for your comment and rating 🙂
Rose x