Creamy Roasted Sweet Potato and Carrot Soup Recipe

Roasted Sweet Potato and Carrot Soup — a silky vegan soup made with roasted sweet potatoes and carrots, full-fat coconut milk, and a warming Moroccan-inspired spice blend. Sweet, smoky and gently spicy, this dairy-free soup is thick and creamy without any added milk or cream.

This cozy soup is perfect for chilly evenings. Roasting the vegetables deepens their natural sweetness and adds caramelized, smoky notes that pair beautifully with coconut milk and warm spices. Serve as an appetizer or enjoy with a sandwich or salad for a satisfying main course.

Ingredients

• Sweet potatoes — 4 cups chopped (about ½-inch cubes). They provide natural sweetness and body.
• Carrots — 3 cups chopped (thin slices or ¼-inch). They roast quickly and add sweetness and color.
• Full-fat coconut milk — 1 can (about 400 ml) for richness; light coconut milk may be used for fewer calories.
• Vegetable broth — 4 cups low-sodium, with 1 cup reserved to adjust consistency as needed.
• Extra virgin olive oil — 2 tablespoons for roasting.
• Coconut sugar — 1 tablespoon to balance the spices and encourage caramelization.
• Moroccan-inspired spices — smoked paprika, ground cumin, ground coriander, cinnamon, ground ginger, ground black pepper, turmeric, a pinch of allspice and cloves, cayenne (optional), plus kosher salt to taste.

How to make roasted sweet potato carrot soup

• Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment.
• Combine the coconut sugar and dry spices in a small bowl.
• Peel and chop the sweet potatoes into roughly ½-inch cubes and slice the carrots about ¼-inch thick. Toss the vegetables with olive oil, then add the spice mixture and mix until evenly coated.
• Spread the vegetables in a single layer on the prepared sheet pan. Roast for 30–35 minutes, turning once halfway through, until the pieces are tender and caramelized at the edges.
• Let the roasted vegetables cool slightly, then transfer them to a blender with 3 cups of vegetable broth and the coconut milk. Blend on high until very smooth. Work in batches if your blender is small.
• Pour the puréed soup into a large pot, stir in the reserved 1 cup of broth to reach your preferred consistency, and warm gently on the stovetop until heated through. Adjust salt and pepper to taste and serve.

Roasting tips

• Roasting concentrates natural sugars and gives the soup deeper flavor. Look for golden, caramelized edges.
• Cut vegetables to uniform sizes so they cook evenly: roughly ½-inch cubes for sweet potato and thin slices for carrots.
• Use a metal baking sheet with low sides and avoid overcrowding. If necessary, spread the veggies across two pans so they roast instead of steam.
• Higher oven temperatures (425–450°F) speed caramelization but watch carefully to prevent burning.
• Line pans with parchment for easier cleanup and better browning along the edges.

How spicy is this soup?

This soup leans toward warm and smoky rather than fiery. Smoked paprika and cumin give it a savory, aromatic base, while a small pinch of cayenne and black pepper deliver a gentle heat. The coconut milk, carrots and sweet potatoes balance the spice with creamy sweetness.

If you prefer milder flavors, omit the cayenne and reduce the black pepper. Start with less spice and taste as you go.

Is there a substitute for coconut milk in this soup?

Coconut milk adds both creaminess and a subtle sweet note. If you want to avoid coconut flavor, substitute unsweetened almond, cashew or another nut milk, or use dairy milk if you do not need the recipe to remain vegan. Note that non-coconut milks typically produce a slightly thinner, less rich texture. Heavy cream will keep the soup very creamy but will make it non-vegan.

Can you freeze sweet potato soup with coconut milk?

Yes. This soup freezes well thanks to the coconut milk. Allow it to cool completely, then portion into freezer-safe containers. It will keep for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

If you use dairy or some plant milks, they may separate after freezing. If substituting those, consider leaving the milk out before freezing and add it after thawing and reheating to preserve a smooth texture.

How to garnish this soup

• Crunchy homemade croutons or toasted sourdough cubes.
• Crispy chickpeas for a grain-free crunch.
• A sprinkle of toasted nuts or seeds for texture.
• Fresh chopped cilantro or parsley for brightness.
• A drizzle of extra virgin olive oil or a spoonful of coconut yogurt for garnish.

Additional recipe tips and substitutions

• Use a high-powered blender for the smoothest texture; blend in batches if needed. An immersion blender works too but may leave a slightly rustic texture.
• Adjust thickness by adding more vegetable broth or water. The soup thickens when chilled, so thin slightly before reheating if necessary.
• Swap chicken broth for vegetable broth if you don’t need the recipe to be vegan.
• Cool roasted vegetables briefly before blending unless your blender is heat-safe.
• Store leftovers in an airtight container in the refrigerator for 3–4 days; flavors often improve after a day as the spices meld.

More creamy soup recipes

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

📖 Recipe