Roasted Sweet Potato and Carrot Soup

Number of Servings: 4 (475 G)
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Roasted Sweet Potato and Carrot Soup

You can save time and steps by cooking the vegetables in the stock, but roasting them with the spices helps the flavors develop more deeply. Top with a little plain yogurt if desired. If you enjoy a little heat, our taste-testers found that they enjoyed this soup with extra black pepper–the bite of the pepper pairs well with the rich sweetness of the potatoes and carrots.


  • 3 med. sweet potatoes, peeled and chopped
  • 4 lg. carrots, peeled and chopped
  • 2 T. olive oil, divided
  • 1/4 t. paprika
  • 1/4 t. cumin
  • 1/4 t. salt
  • 1/4 t. black pepper
  • 2 onions, chopped
  • 1 clove garlic, minced
  • 4 c. low-sodium vegetable stock


  1. Preheat the oven to 400ºF. Place the sweet potatoes and carrots on a baking tray. Toss with half of the oil, add the paprika, cumin, salt and pepper. Bake 20-30 minutes, until vegetables are soft.
  2. While vegetable are roasting, heat remaining oil in a large pan. Add the onions and cook until soft. Add in the garlic and cook for 1-2 minutes. Add the stock and bring to a simmer.
  3. Add roasted vegetables to stock and simmer for 5-10 minutes.
  4. Take the soup off the heat and blend using an immersion blender.

Nutrition Facts

4 servings per container

Serving Size 475G

Amount per serving
Calories 210
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg 0%
Sodium 390mg 17%
Potassium 650mg 15%
Total Carbohydrate 35g 13%
Dietary Fiber 6.5g 0%
Total Sugars 12g
Sugar Alcohol 0g
Other Carbohydrate 16g
Protein 3g
Vitamin A 0%
Vitamin C 10%
Calcium 6%
Iron 6%
Vitamin D 0%
Vitamin E 0%
Vitamin K 15%
Thiamin 15%
Riboflavin 8%
Niacin 0%
Vitamin B6 25%
Folate 0%
Vitamin B12 0%
Biotin 20%
Chloride 0%
Pantothenate 20%
Phosphorus 8%
Iodine 0%
Magnesium 10%
Zinc 10%
Selenium 2%
Copper 20%
Manganese 20%
Chromium 0%
Molybdenum 25%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Low Sodium Vegetable Broth (filtered Water, Organic Carrots, Organic Tomatoes, Organic Celery, Organic Onions, Organic Garlic, Organic Leeks, Sea Salt, Organic Bay Leaves, Organic Parsley, Organic Thyme), Sweet Potatoes, Carrots, Onion, Olive Oil, Garlic, Salt, Paprika, Black Pepper, Cumin.

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