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Rustic Roasted Sweet Potato and Carrot Soup

This hearty soup features roasted sweet potatoes and carrots mashed directly in the pot for a rustic, chunky texture. The process involves simple roasting, sautéing aromatics, and mashing, resulting in a warm, comforting dish with a deep, caramelized flavor. Its tactile approach emphasizes honest, straightforward ingredients with a satisfying, hearty appearance.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cut into chunks
  • 3 large carrots peeled and cut into chunks
  • 1 small onion finely chopped
  • 2 cloves garlic roasted
  • 4 cups vegetable stock low-sodium preferred
  • 2 tablespoons olive oil for roasting and sautéing
  • to taste salt and pepper adjust at the end

Equipment

  • Oven
  • Baking sheet
  • Peeler and knife
  • Large pot
  • Potato masher
  • Ladle

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. Peel the sweet potatoes and carrots, then cut them into uniform chunks about 2-3 cm (1 inch) wide.
  3. Toss the vegetable chunks with a tablespoon of olive oil, salt, and pepper, then spread them out evenly on the prepared baking sheet.
  4. Roast the vegetables in the oven for 35-40 minutes until they are deeply caramelized and very tender, stirring halfway through so they cook evenly.
  5. While the vegetables roast, finely chop the onion and sauté it in a large pot with a tablespoon of olive oil over medium heat. Cook for about 5-7 minutes until the onion is translucent and fragrant.
  6. Once the roasted vegetables are ready, remove them from the oven and allow them to cool slightly.
  7. Add the roasted sweet potatoes and carrots directly into the pot with the sautéed onion. Use a potato masher to mash them into a hearty, chunky mixture right in the pot, feeling the soft texture under your fingertips.
  8. Pour in the vegetable stock and bring the mixture to a gentle simmer. Let it simmer for about 10 minutes so the flavors meld and the soup thickens slightly.
  9. Taste the soup and adjust the seasoning with salt and pepper as needed. For extra flavor, you can add a splash of lemon juice or a pinch of smoked paprika.
  10. Finish by drizzling a little olive oil over the top or garnishing with fresh herbs, then ladle the soup into bowls. The soup should be warm, chunky, and aromatic, ready to enjoy.

Notes

For a creamier texture, you can stir in a dollop of yogurt or coconut milk after reheating. Use a lighter touch when mashing to keep the rustic, chunky feel authentic.