Roasted Sweet Potato and Carrot Soup

If you haven’t noticed already, I’m a HUGE fan of soups! 


We usually have at least one large container of soup either in our fridge or freezer. That’s the perk about most soups, can make a large batch for dinner and then freeze the rest for another day!


This roasted sweet potato and carrot soup warms us up on chilly days like today but is also great in summer. I love making soup with fresh vegetables straight from the farmer’s market.

Roasted Sweet Potato and Carrot Soup

Roasted Sweet Potato and Carrot Soup


  • 4 medium sized sweet potatoes, peeled, quartered and cut in 1/2″ thick slices
  • 3 carrots, peeled, sliced
  • 1 yellow onion
  • 5 garlic cloves
  • 8oz sliced mushrooms
  • 3 cups chicken broth
  • 1 tablespoon ground sage
  • 1 tablespoon dried oregano
  • Salt and pepper
  • olive oil for sautéing


  1. Preheat oven to 425 degrees
  2. Place sweet potatoes, carrots and garlic on a sheet tray. Cut top of onion off and separate the layers, add to sheet. Drizzle vegetables with olive oil and sprinkle with salt and pepper.
  3. Place in oven to roast for 15 minutes.
  4. Coat mushrooms with olive oil, a pinch of salt and pepper.
  5. Add to vegetables. Let roast for another 10 minutes until golden brown and fork tender.
  6. Place roasted vegetables in blender along with chicken stock. Blend until smooth.
  7. Pour into a medium size pot and place on low heat. Add ground sage and dried oregano. Season to taste. Serve hot and enjoy!
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