Healthy Roasted Sweet Potato and Carrot Soup with Warm Fall Spices - Vegan

5 from 1 vote

Healthy Roasted Sweet Potato and Carrot Soup with Warm Fall Spices - Vegan

This rich vibrant soup is loaded with warm fall spice flavours of the cinnamon, ginger, turmeric and cloves and the fresh rosemary makes you feel all cozy all over. This vegan soup did not need any dairy.

Prep Time15

Cook Time20

Total Time35

Course: Soup

Servings:

Calories: 249kcal

Author: Rose

Equipment

large sauce pot or cast iron pot
hand emulsifer or blender
medium skillet

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.

Nutrition