Organic Roasted Sweet Potato {+ Carrot} Soup Recipe


A lot of you salivated over my roasted sweet potato soup {photo} I posted last week on Facebook, so I thought I’d share the recipe that

I have adapted over the past few years. I have perfected the soup by combining a couple of exact recipes into one and I use the below as my own; it’s simply amazing. Especially if you garnish with sauteed, sliced mushrooms {yumma-yum!}.

This soup is one of my favorites in the winter months…. Did you know that sweet potatoes are LOADED with Vitamin A?

I would LOVE to hear if you made this and what you did to perfect yours to your-taste. Comments are always welcome!

Organic Roasted & Curried Sweet Potato/Carrot Soup

 Ingredients {all organic}:

  • 4 – 6 cups chopped sweet potatoes (I ‘75%-skin’ these since most of the nutrition is in the skin)
  • 1 large carrot, chopped
  • apple, chopped
  • 1 medium onion, diced
  • 1 tablespoon extra virgin olive oil
  • 1 – 2 cloves of garlic
  • 1-2 teaspoons, mild curry powder
  • ½ teaspoon cinnamon & ½ teaspoon oregano
  • 6 – 8 cups light vegetable broth (you can add the 6 cups first, then the rest to your ‘taste’ or consistency)
  • Sea salt or  Pink Himalayan salt and ground pepper, to taste
  • 1 can of Organic coconut milk {I use the canned, Native Forest kind, it has a BPA-free lining, awesome!)

 Garnishes: Mushrooms, fresh thyme or cilantro

I LOVE to sauté about 1lb of organic sliced mushrooms and place on top of the soup. It adds an extra texture and is oh, so good! You can also use sliced sautéed portabellas.

– Cilantro or Thyme are great to chop up and use as a final garnish.


Preheat oven to 425 degrees

Heat the olive oil in a soup pot, over medium heat. Add the onion, and curry powder, cinnamon and oregano; stir and cook until the onion softens, add the garlic at the end, making sure not to burn or brown the garlic.

Add your broth and coconut milk, cook on low heat while your veggies roast.

Sweet Potatoes, Carrot + Apple: Chop up & place in a roasting pan, season with salt, pepper and about 3 tablespoons of olive oil. Roast at 425 for about 40-45 minutes or until soft and done.

When roasting ingredients are done: Add them to the broth/coconut milk mixture. Mix with a hand-mixer – I use the Cuisinart Hand Mixer – works like a charm. {If you don’t have one of these, you can use your blender in batches}. Be very careful mixing since the soup is very hot.

Cover the pot and bring to a simmer.

If soup is too thick, add more of the veggie broth until it’s at the consistency you like.

Season with salt, to your liking ~ I don’t add any more pepper at this point.  Top with mushrooms and cilantro. Or mushrooms and Thyme!

Enjoy! xoxo Patty

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