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Roasted Carrot and Sweet Potato Soup


1 - 4 sweet potatoes, peeled and cubed

2 - 4 large carrots, peeled and roughly chopped

3 - 1 large onion, roughly chopped

4 - ¼ cup olive oil

5 - 1 teaspoon kosher salt

6 - ¼ teaspoon crushed red pepper flakes

7 - ¼ teaspoon smoked paprika

8 - ¼ teaspoon freshly ground black pepper

9 - 4 sprigs thyme

10 - 8 cups of hot water

11 - 3-4 tablespoons heavy cream, plus more for garnish

12 - 1 cup walnuts, roughly chopped

13 - 2 tablespoons brown sugar

14 - 2 tablespoons unsalted butter


1 - Preheat your oven to 400 degrees. Line a baking sheet with foil or parchment paper and toss your chopped sweet potatoes, carrots and onion in your olive oil, salt, thyme, pepper flakes, paprika, and black pepper. Roast for 35-40 minutes, until the sweet potatoes and carrots are fork tender.

2 - While your vegetables roast, candy your walnuts. Roughly chop them, then place in a pan with your brown sugar and butter over medium heat. Stir constantly, until the butter and sugar are melted and combined. Continue to cook for an additional 5-6 minutes, then remove from the heat and set aside.

3 - In a food processor or with an immersion blender, adding 1 cup of water at a time until it is combined with the vegetables, puree until smooth. You may not need all of the water, but it depends on how thin or thick you prefer your soup. Stir in your heavy cream. Taste and adjust seasonings as needed. Divide into bowls and garnish with a drizzle of cream and a sprinkle of candied walnuts. This soup will keep well in the refrigerator for up to 6 days or frozen for up to 4 months.