Creamy Roasted Sweet Potato & Carrot Soup: A Moroccan-Spiced Vegan Delight

Embrace the cozy comfort of fall and winter with this incredible Roasted Sweet Potato and Carrot Soup. Infused with rich coconut milk and a vibrant blend of Moroccan spices, this soup offers a delightful symphony of sweet, smoky, and subtly spicy flavors. What makes this recipe truly special is its remarkably thick and creamy texture, achieved entirely without milk or cream, making it a perfectly satisfying vegan and dairy-free option. You won’t miss the dairy for a second!

As the days grow shorter and the air gets crisp, there’s nothing quite like a warm bowl of soup to bring comfort and warmth. This recipe delivers all the inviting, cozy vibes you crave. Its luxurious creamy texture, distinctive smoky undertones, and gentle heat will truly warm you from the inside out. Perfect as an elegant appetizer for a dinner party or paired with a hearty sandwich or fresh side salad, this soup transforms into a filling and nutritious meal that the whole family will love.

Beyond its delicious taste, this soup is a powerhouse of nutrients. Sweet potatoes and carrots are packed with vitamins and antioxidants, while the array of Moroccan spices adds depth of flavor and potential health benefits. It’s a fantastic way to enjoy vegetables, especially for those looking for plant-based, gluten-free, or dairy-free meal options.

Essential Ingredients for This Flavorful Vegan Sweet Potato Soup

Crafting this vibrant soup requires a selection of fresh vegetables and aromatic spices. Each ingredient plays a crucial role in building the soup’s complex flavor profile and irresistible texture.

• Sweet Potatoes: You’ll need approximately 4 cups of chopped sweet potatoes for this recipe. When roasted, they develop a natural sweetness and become incredibly tender, contributing significantly to the soup’s creamy consistency and rich body. Their earthy sweetness is the backbone of this dish.
• Carrots: About 3 cups of chopped carrots are roasted alongside the sweet potatoes. Roasting enhances their inherent sweetness, complementing the sweet potatoes beautifully and adding another layer of depth to the soup’s flavor. Carrots also contribute a lovely orange hue to the final product.
• Coconut Milk: For that ultra-luxurious, velvety texture, this recipe calls for full-fat canned coconut milk. The healthy fats in full-fat coconut milk create an incredibly rich mouthfeel that mimics traditional cream-based soups. If you’re looking to lighten things up slightly, light coconut milk can be used, though the soup may be a little less thick and decadent. It also imparts a subtle, pleasant tropical note that pairs wonderfully with the Moroccan spices.
• Vegetable Broth: I personally prefer using low-sodium vegetable broth to maintain control over the overall saltiness of the soup. However, feel free to use no-salt-added broth or even regular vegetable broth. If opting for a regular broth, remember to adjust the amount of added salt later to taste. This broth thins the soup to the desired consistency and provides a savory base.
• Extra Virgin Olive Oil: My go-to choice for roasting vegetables, extra virgin olive oil helps the sweet potatoes and carrots caramelize beautifully, developing those delicious charred edges that boost the soup’s overall flavor. It also helps the spices adhere to the vegetables.
• Coconut Sugar: A small amount, just a tablespoon, is added to the spice mixture. This touch of sweetness helps to balance the savory and spicy notes of the Moroccan blend, encouraging better caramelization during roasting and enhancing the natural sweetness of the root vegetables.
• Moroccan-Inspired Spices: The heart of this soup’s unique flavor comes from a carefully curated blend of Moroccan spices. This aromatic mix includes:
  • Smoked Paprika: For a deep, earthy, and distinctly smoky flavor.
  • Cumin: Adds warmth and a signature earthy, slightly pungent aroma.
  • Coriander: Provides a citrusy, sweet, and nutty undertone.
  • Cinnamon: Offers a sweet, woody warmth that is characteristic of Moroccan cuisine.
  • Ginger: Contributes a fresh, spicy, and slightly sweet kick.
  • Allspice: A complex spice that tastes like a blend of cloves, cinnamon, and nutmeg.
  • Cloves: Delivers a strong, sweet, and pungent aroma.
  • Cayenne Pepper: For that subtle, warming heat that makes the soup exciting.
  • Turmeric: Not only adds a beautiful golden color but also a mild, earthy, slightly bitter flavor.
  • Salt and Pepper: Essential for seasoning and bringing out all the other flavors.

  This harmonious blend creates a truly authentic Moroccan taste experience.

Step-by-Step Guide: How to Make Roasted Sweet Potato Carrot Soup

Making this incredible soup is a straightforward process that yields impressive results. The key is in the roasting, which concentrates the flavors and creates a depth that simply boiling cannot achieve.

1. Prepare Your Spices and Oven: Begin by combining the coconut sugar and all your Moroccan-inspired spices (smoked paprika, cumin, coriander, cinnamon, ginger, allspice, cloves, cayenne pepper, turmeric, salt, and pepper) in a small bowl. Give them a good mix and set aside. Preheat your oven to a high temperature, typically 425°F (220°C). This high heat is crucial for achieving that desirable caramelization on your vegetables. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Prep and Season the Veggies: Peel your sweet potatoes and carrots, then chop them into appropriate sizes. Aim for sweet potatoes cut into roughly ½-inch cubes and carrots into ¼-inch slices. The thinner carrot slices ensure they cook at a similar rate to the sweet potato cubes. Place the chopped vegetables into a large mixing bowl. Drizzle generously with extra virgin olive oil, ensuring all pieces are lightly coated. Then, sprinkle the prepared spice mixture over the oiled vegetables. Toss everything thoroughly until the sweet potatoes and carrots are evenly coated with the fragrant spices.
3. Roast to Perfection: Arrange the seasoned sweet potatoes and carrots in a single layer on your prepared baking sheet. Ensure there’s enough space between them; overcrowding the pan will steam the vegetables instead of roasting them, preventing proper caramelization. Roast in the preheated oven for 30-35 minutes, or until they are beautifully soft, tender, and show signs of delicious caramelization around the edges. For even cooking and browning, it’s a good idea to flip the vegetables halfway through the roasting time.
4. Cool and Blend: Once roasted, carefully remove the baking sheet from the oven and allow the vegetables to cool for a few minutes. This cooling period is important, especially if you’re using a standard blender, as blending hot liquids can create dangerous pressure. Transfer the roasted sweet potatoes and carrots to your blender. Add the full can of coconut milk and 3 cups of vegetable broth. Secure the lid tightly and blend on high speed until the mixture is incredibly smooth and creamy. Depending on your blender’s power, you might need to do this in batches.
5. Simmer and Serve: Pour the velvety smooth soup into a large pot or saucepan. Stir in the remaining 1 cup of vegetable broth (or more, if you prefer a thinner consistency). Place the pot on the stovetop over medium heat and let it simmer gently until it’s heated through, stirring occasionally. Taste the soup and adjust the seasoning as needed. You might want to add a little more salt, pepper, or even a pinch more cayenne if you desire extra warmth. Serve immediately, garnished as desired, and savor every spoonful of this comforting soup.

Expert Tips for Roasting Sweet Potatoes and Carrots

The secret to this soup’s incredible depth of flavor lies in the proper roasting of the sweet potatoes and carrots. Follow these tips to achieve perfectly caramelized and tender vegetables every time, which will elevate your soup from good to extraordinary.

• Embrace the Caramelization: Roasting the sweet potatoes and carrots at a high temperature encourages their natural sugars to release and caramelize. This process creates slightly browned, crispy edges on the vegetables, which significantly enhances the overall sweetness and complexity of the soup. Don’t be afraid of those slightly darkened bits; they’re packed with flavor!
• Uniform Cutting is Key: For even roasting, it’s crucial to cut your vegetables into consistent sizes. Aim for sweet potatoes in roughly ½-inch cubes. Carrots tend to be denser and take a little longer to cook, so slice them a bit thinner, around ¼-inch. If your vegetable pieces are too large or uneven, some might burn while others remain undercooked. Adjust roasting time if you prefer larger cuts.
• High Heat for Best Results: Roast your sweet potatoes and carrots at a high temperature, ideally 425°F (220°C). You can even push it to 450°F (230°C) for quicker results and deeper caramelization, but be sure to keep a close eye on them to prevent burning. High heat ensures the vegetables roast rather than steam.
• Choose the Right Pan: Always use a metal baking sheet or a roasting pan with low rims. Pans with high sides can trap steam, which will cause your vegetables to steam rather than roast, resulting in a softer texture and less browning. A flat baking sheet allows for maximum air circulation.
• Single Layer, No Overcrowding: This is perhaps one of the most important tips. Arrange your sweet potatoes and carrots in a single layer on the baking sheet, ensuring they have plenty of space. Overcrowding the pan is the quickest way to steam your vegetables, preventing them from browning and caramelizing properly. Give them room to breathe!
• Consider Two Baking Sheets: If your oven has enough space, or if you’re making a larger batch, consider spreading the vegetables out onto two separate baking sheets. This further ensures a single layer and ample space, which can lead to even more significant caramelization and richer flavor on the edges of your vegetables.
• Effortless Cleanup: To make post-cooking cleanup a breeze, always line your baking sheet(s) with parchment paper. This prevents sticking and makes it easy to transfer the roasted vegetables directly into your blender.

Decoding the Spice Level: How Spicy is This Soup?

This Roasted Sweet Potato and Carrot Soup is designed to offer a balanced flavor experience, where the spiciness is present but not overpowering. It leans more towards being wonderfully smoky and peppery rather than intensely hot, making it enjoyable for a wide range of palates.

The natural sweetness of the roasted sweet potatoes and carrots, coupled with the creamy richness of the coconut milk, truly shines through in every spoonful. These sweet elements are beautifully complemented by the savory and distinctly smoky notes from the generous use of smoked paprika and cumin. You’ll also encounter a gentle hint of peppery warmth, primarily from the cayenne pepper, black pepper, and turmeric. This combination creates a comforting warmth that lingers pleasantly on your tongue without overwhelming the other complex flavors.

For those who prefer a milder soup – one that is more sweet and savory without any significant heat – it’s incredibly easy to adjust. Simply omit the cayenne pepper entirely and consider reducing the amount of ground black pepper. As with all seasoning, it’s always best to start with a smaller amount and then taste and add more if you desire extra spice or flavor. This allows you to customize the soup perfectly to your personal preference and heat tolerance.

Coconut Milk Substitutions: Alternatives for Creaminess

Coconut milk is a cornerstone of this recipe, contributing both to its luxuriously thick and creamy texture and its subtle sweet flavor. It also imparts a distinct hint of coconut, which beautifully complements the Moroccan spices. However, if you’re not a fan of coconut flavor, or if you simply don’t have it on hand, there are alternatives to consider, though they will alter the soup’s final profile.

For a non-vegan version, you could substitute with dairy milk, such as whole milk or half-and-half. If you wish to keep the soup vegan but avoid coconut, unsweetened nut milk (like almond or cashew milk) can be used. Be aware, however, that these substitutions will likely result in a soup that is less thick and creamy, and potentially a little less sweet, as they lack the fat content of full-fat coconut milk. The soup’s overall richness will also be diminished.

If maintaining a very creamy texture is your top priority and you don’t need the soup to be vegan or dairy-free, then heavy cream would be an excellent substitute. Heavy cream will provide a rich, smooth consistency, but it will, of course, make the soup a dairy-containing dish. When experimenting with substitutes, remember to adjust the amount of liquid as needed to achieve your desired consistency, as different milks have varying thicknesses.

Freezing and Storing: Can You Freeze Sweet Potato Soup with Coconut Milk?

One of the fantastic benefits of this Roasted Sweet Potato and Carrot Soup is its excellent freezer-friendliness, thanks to the coconut milk. Yes, the full-fat coconut milk freezes remarkably well in this soup, maintaining its creamy texture upon thawing and reheating. This makes it a perfect candidate for meal prepping; feel free to cook up a large batch and store it in the freezer for quick and easy meals later.

However, if you choose to substitute the coconut milk with another type of milk – particularly dairy milk or certain non-dairy alternatives – the soup may not freeze quite as successfully. Dairy and some plant-based milks tend to separate or develop a grainy texture once frozen and then defrosted. If you’ve opted for a substitute, a smart approach is to wait until you’ve defrosted the soup before blending in your chosen milk alternative. This way, you can achieve the desired creaminess fresh when you’re ready to eat.

To properly freeze this delicious soup, ensure it has cooled completely to room temperature first. Then, transfer it to freezer-safe containers, leaving a little headspace as liquids expand when frozen. It will happily last in the freezer for up to 3 months without compromising flavor or texture. I personally love freezing it in individual serving portions. This allows for convenient defrosting and reheating, perfect for those busy weeknights when you need a wholesome meal in a hurry.

When you’re ready to enjoy your frozen soup, simply transfer a container from the freezer to the refrigerator to defrost overnight. Once thawed, you can reheat it gently in the microwave or, for best results, warm it on the stovetop over medium heat, stirring occasionally until it’s piping hot. If the soup seems too thick after reheating, you can always stir in a splash of extra vegetable broth or water to achieve your preferred consistency.

Elevate Your Bowl: How to Garnish This Soup

While this Roasted Sweet Potato and Carrot Soup is delicious on its own, a thoughtfully chosen garnish can add an extra layer of texture, flavor, and visual appeal, turning a simple bowl into a culinary masterpiece. Here are some fantastic ideas to elevate your soup experience:

• Everything Bagel Croutons: These savory, crunchy croutons are an absolute game-changer for creamy soups. Their unique blend of sesame seeds, poppy seeds, garlic, onion, and salt provides an irresistible textural contrast and a burst of flavor.
• Crispy Air Fryer Chickpeas: For a gluten-free and equally satisfying alternative to croutons, crispy chickpeas are a winner. Season them with a pinch of smoked paprika or cumin to complement the soup’s Moroccan flavors. They add a delightful crunch and a boost of plant-based protein.
• Savory Pecan Granola: A truly creative and unexpected topping! Savory granola offers a unique blend of crunch and a nutty, spiced flavor that pairs wonderfully with the sweet and savory notes of the soup. It’s an excellent way to introduce a gourmet touch.
• Fresh Herbs: A simple sprinkle of freshly chopped cilantro or parsley can brighten up the soup with a touch of freshness and color. Cilantro, in particular, harmonizes beautifully with Moroccan spices.
• Crushed Nuts or Seeds: Toasted pumpkin seeds (pepitas), sunflower seeds, or crushed almonds can add a lovely crunch and nutty flavor. These also offer healthy fats and protein.
• A Swirl of Coconut Cream: For an extra touch of richness and a beautiful presentation, dollop a spoonful of the thick cream from the top of a can of full-fat coconut milk onto your soup and swirl it gently.
• A Drizzle of Chili Oil: If you love a bit more heat, a tiny drizzle of chili oil can provide a spicy kick and a beautiful sheen.

Additional Recipe Tips and Substitutions for Success

To ensure your Roasted Sweet Potato and Carrot Soup turns out perfectly every time, and to provide flexibility for different preferences and kitchen setups, consider these additional tips and possible substitutions:

• Blender Power: I typically use a traditional stand blender to achieve the silkiest smooth texture for this soup. Depending on the size and power of your blender, you might find it necessary to blend the soup in batches. This prevents overcrowding and ensures all ingredients are thoroughly puréed.
• Immersion Blender Option: If you only have a handheld immersion blender, don’t worry, you can still make this delicious soup! Simply add the roasted vegetables, coconut milk, and broth directly to a large pot and blend until smooth. While an immersion blender might not achieve quite the same silky-smooth consistency as a high-powered stand blender, your soup will still be wonderfully thick, creamy, and flavorful.
• Adjusting Consistency: This recipe yields a naturally thick and hearty soup. If you prefer a thinner consistency, simply add more vegetable broth or even a little water until it reaches your desired texture. Keep in mind that pureed soups tend to thicken further as they cool and when stored in the refrigerator. Therefore, before reheating any leftovers, you might want to add another splash of broth or water to thin it out to your liking.
• Non-Vegan Broth Option: If you don’t need this soup to be strictly vegan, feel free to substitute chicken broth in place of vegetable broth. This will add a different savory depth of flavor, though the original recipe is crafted to be deliciously robust with vegetable broth alone.
• Cool Before Blending: Unless you are fortunate enough to own a heat-proof professional-grade blender, it is crucial to allow the roasted vegetables to cool down a bit before transferring them to the blender. Blending very hot liquids can create a dangerous buildup of steam and pressure, potentially causing the lid to blow off.
• Storage and Make-Ahead: This soup stores beautifully! It will last for 3-4 days when kept in an airtight container in the refrigerator. In fact, many people find that the flavors deepen and meld even more on the second day, making it an excellent recipe to prepare in advance. This means you can easily whip up a batch on the weekend for delicious, ready-to-eat meals throughout the week.
• Ingredient Quality: As with any recipe, using fresh, high-quality ingredients will always yield the best results. Opt for vibrant, firm sweet potatoes and carrots, and fresh, aromatic spices for the most impactful flavor.
• Salt to Taste: Always remember to taste your soup and adjust seasonings before serving. The amount of salt needed can vary based on the type of broth you use and personal preference.

We hope these tips help you create the most delightful Roasted Sweet Potato and Carrot Soup! It’s a truly comforting and nourishing dish that’s perfect for any occasion.

More Pureed Soup Recipes to Explore

If you love the creamy, comforting texture of this roasted sweet potato and carrot soup, you’ll definitely want to try these other fantastic pureed soup recipes:

• Roasted Red Pepper and Butternut Squash Soup
• Golden Beet Soup with Carrot and Ginger
• Instant Pot Tomato Chickpea Soup
• Roasted Pear and Parsnip Soup
• Instant Pot Green Pea Soup
• Carrot and Butternut Squash Soup

We absolutely love hearing from you! If you make this Roasted Sweet Potato and Carrot Soup, please take a moment to share your thoughts and experience in the comments section below. Your feedback and ratings help us grow and inspire others to try these delicious recipes!

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