Roasted Sweet Potato, Carrot, and Turmeric Soup
(This post has been updated Nov. 2018)
Words cannot describe how much I love this soup. I made it multiple times this past winter because it’s just so rich and delicious, and well, good for me. Between the roasted sweet potatoes, carrots, onions, garlic, and turmeric there are plenty of ingredients in this soup that nourish my body and taste wonderful as well.
While many soup recipes call for boiling all of the vegetable ingredients together, I take the extra step to roast them prior to adding them to the broth. It helps to develop and concentrate their flavors in a major way. The onions become slightly caramelized, the garlic gets mild and sweet, and the vegetables become more intensely flavored than if they were just simply boiled.
Speaking of roasted garlic, have you ever made it for yourself? It’s amazing! It gives this roasted sweet potato, carrot, and turmeric soup just a sweet hint of garlic. I used a method by Laura Vitale of Laura in the Kitchen (seen here), and it was super simple.
You can also find roasted garlic in my Sweet Pepper Toasts with Roasted Garlic Cream Cheese (They make a wonderful appetizer or snack, just FYI.)
So What is Turmeric?
Turmeric is a spice used in the cooking of many different cultures. It has a unique and somewhat strong flavor. It also gives dishes a bright orange color. While it isn’t spicy, it can be an acquired taste for some.
If you’re not used to the flavor, I would suggest using half the amount called for in this recipe. Beyond the flavor and color it provides, turmeric is said to have numerous health benefits including anti-inflammatory properties. Feel free to read more about it here.
How to Make a Smooth Soup:
The main tool that helps this recipe go smoothly, no pun intended, is an immersion blender.
With an immersion blender, I avoid having to pour the soup into a blender to achieve a creamy, smooth consistency. This saves me a potentially very messy step.
Beyond soups, immersion blenders are an all around super handy kitchen tool and pretty affordable, as well. They fit nicely into kitchen drawers and are easy to clean. Like I said, I love, love, love mine.
An Easy, Healthy Soup for Winter
So, after the veggies are roasted, add them to the simmering vegetable broth, toss in the spices, and allow the ingredients to cook together for about 10-12 minutes. It helps the vegetables become just a bit more tender and gives the flavors a chance to infuse into the broth. Then, blend everything together until it’s nice and smooth and there are no large vegetable pieces remaining. Lastly, add a squeeze of lemon for some zing! It really wakes up all of the beautiful flavors.
You can take this soup in several different directions in terms of toppings, too. I photographed this soup with a swirl of sour cream and a sprinkle of spicy chorizo crumbles, but, if you leave them out, this soup would be vegan. Another time I made it, I added chopped pistachios and parsley, and it was equally delicious. Make it your own! Enjoy!
Did you make this?? Please let me know in the comments below or tag me on social media #howtolovecooking! I’d love to know how it went for you!
Roasted Sweet Potato, Carrot, and Turmeric Soup
This Roasted Sweet Potato, Carrot & Turmeric Soup is a warm, healthy dish for the cold winter months.
- 1 Large sweet potato Peeled and chopped into 1 inch pieces
- 5 Medium to large carrots Peeled and chopped into 1 inch pieces (about 1 lbs.)
- 1 Whole Spanish onion Peeled and chopped into 1 inch chunks
- 1 Small head of garlic Chopped in half horizontally
- 2-3 TBS Olive Oil
- 4 C. Vegetable broth
- 4 C. Water
- 1 TBS Turmeric
- 1/2 tsp. Ginger
- 1/2 tsp. Paprika
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- Juice of 1/2 of a lemon
Preheat the oven to 400 degrees F. Line a large baking sheet with foil, parchment, or a silicone mat. Peel and chop the sweet potato, carrots, and onion.
To prepare the head of garlic (following Laura in the Kitchen's method mentioned above), cut the entire head in half horizontally. Add a bit of olive oil to the exposed halves of garlic. Add a pinch of salt and pepper, and place the halves back together. Wrap the entire head of garlic in tinfoil to seal it back up.
Place the chopped vegetables and wrapped garlic on the baking sheet, and drizzle the vegetables with 2-3 TBS of olive oil. Sprinkle the vegetables with a few pinches of salt and pepper, and bake for 35-40 minutes until tender and caramelized.
Remove the pan from the oven and allow everything to cool for a few minutes. Be careful unwrapping the garlic as it will be very hot. Once cooled, remove the tender garlic cloves from their peels using a fork. They should come right out.
In a large soup pot, bring the 4 cups of vegetable broth and 4 cups of water to a boil. Once boiling, add the vegetables and garlic cloves to the pot of broth, and simmer for 10 minutes.
After 10 minutes, turn off the heat and stir in the spices, salt, and pepper. Then, using an immersion blender, blend the soup together until smooth and there are no large vegetable pieces left.
Lastly, add in the juice of half a lemon for a final touch of brightness. Check and adjust seasoning.
Feel free to garnish the soup with some fresh parsley, toasted pumpkin seeds, sour cream, cooked chorizo, or whatever you like!