A sweet and savory soup with roasted sweet potatoes, carrots, and a zing of ginger.
A sweet and savory soup with roasted sweet potatoes, carrots, and a zing of ginger is a comforting, flavorful dish that perfectly balances natural sweetness with the warmth of spices.
To begin, peel and cube sweet potatoes and carrots. Toss them in olive oil, salt, and pepper, then spread them out on a baking sheet in a single layer.
Roast the vegetables in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until they are tender and caramelized. Roasting the vegetables intensifies their natural sweetness and adds depth of flavor.
While the vegetables are roasting, heat a little olive oil in a large pot over medium heat and sauté onions, garlic, and a generous amount of freshly grated ginger.
The ginger adds a warm, zesty kick that balances the sweetness of the root vegetables. Sauté until the onions are soft and fragrant, then add a pinch of ground cinnamon or nutmeg to enhance the savory depth of the soup.
Once the roasted sweet potatoes and carrots are done, add them to the pot along with vegetable broth or chicken broth.
Bring the mixture to a simmer, allowing the flavors to meld together. After simmering for 10-15 minutes, use an immersion blender or a regular blender to puree the soup until smooth and creamy. For a silky texture, you can stir in a splash of coconut milk or a dollop of cream.
Taste the soup and adjust the seasoning with salt, pepper, or a squeeze of fresh lemon juice for brightness. Garnish with fresh herbs like cilantro or parsley and a drizzle of olive oil before serving.