Maple Roasted Sweet Potato Carrot Soup

Author: Lana Published: 07/14/2026

This Maple Roasted Sweet Potato Carrot Soup is just the kind of cozy, soul-warming bowl you’ll want to curl up with on chilly days. It’s a breeze to put together, doesn’t require peeling the sweet potatoes, freezes beautifully, and if your blender has a soup setting, you can skip the stove altogether! Silky and satisfying, this sweet potato carrot soup will quickly become a family favorite all season long.

Why we Love this Roasted Sweet Potato Carrot Soup
Ingredient Notes
Notes and Pro-Tips:
Maple Roasted Sweet Potato and Carrot Soup Recipe

Isn’t there something magical about settling in with a big, warm bowl of soup that just makes everything slow down? Like an instant cozy hug that comforts your soul for a little while.

And when that bowl is filled with roasted sweet potatoes and carrots with a hint of maple and warming spices, well, that’s next-level cozy and delicious.

This straightforward Maple Roasted Sweet Potato and Carrot Soup is a fall and winter staple in our home. It’s perfect alongside crusty bread that’s just begging to be dipped.

What Makes This Special

Roasted veggies are a fall and winter staple so I often keep some pre-roasted on hand to make meal prep quicker!
It’s budget friendly! Stock up on sweet potatoes when they’re on sale and grab affordable broth too. Carrots are super cheap all year round!
Pairs effortlessly with simple sides. This soup goes great with a sandwich or a green salad for a no-fuss lunch or light dinner.

This sweet potato carrot soup nails all the perfect cozy meal points—it’s full of comfort, but there’s hardly any fuss. If you want something that feels like a treat but is super easy to make, here’s why you’ll want this sweet potato carrot soup recipe in your rotation:

Rich, caramelized flavor from roasting. Roasting the veggies brings out their natural sweetness and deeper flavors you just don’t get by boiling.
No peeling hassle. Roast sweet potatoes skin-on, then just scoop out the creamy flesh. It saves time and reduces mess!
Quick hands-on work. Only about 10–15 minutes of prepping, then the oven and blender take care of the rest—perfect on busy days.
Freezes and reheats beautifully. Roast ahead or freeze finished soup for easy lunches or dinners. Single servings thaw quickly and reheat smoothly.
Blender soup magic. If your blender heats while blending, you can go straight from blender to bowl with zero stove time and easy cleanup.
Simple, affordable ingredients. Basic pantry staples like sweet potatoes, carrots, onion, broth, and a touch of maple syrup make this both accessible and nutritious.
Naturally creamy without dairy. The roasted sweet potatoes give this soup a luscious texture—use a splash of coconut milk or cream if you want it extra rich.
Customizable for any eating style. Easily vegan by using vegetable broth and non-dairy toppings—or switch up the flavors with ginger, curry, or apple for variety.
Perfect comfort food for pairing. Serve with crusty bread, a simple salad, or a sandwich and you’ve got a quick, hearty meal.
Nutritious and filling. Loaded with beta-carotene (vitamin A) and fiber, you get a warm bowl that’s both nourishing and satisfying.

Bottom line: this sweet potato carrot soup recipe is cozy, simple, budget-friendly, and flexible—just what you need for fall and winter meals that feel special without stress.

Ingredients You’ll Need

4 medium-large sweet potatoes, cut into quarters
3-4 carrots, cut into 2 inch pieces
½ red onion
2 Tbsp olive oil
2 Tbsp pure maple syrup
½ – 1 tsp garlic powder
3-4 cups vegetable broth or stock
½ tsp pepper
½ tsp sea salt , more or less to taste

Roast, Blend, and Serve

Preheat the oven to 400°F (205°C).
Line a rimmed baking sheet with parchment paper.
Cut sweet potatoes into quarters, cut carrots into 2-inch pieces, and quarter the red onion.
Arrange the sweet potatoes, carrots, and onion in a single layer on the pan with sweet potato cut-sides facing up.
Whisk together 2 Tbsp olive oil and 2 Tbsp pure maple syrup, then brush or drizzle evenly over the veggies and sprinkle with garlic powder, sea salt, and pepper.
Roast the vegetables 30–40 minutes (start checking at 25 minutes for smaller pieces) until sweet potatoes are fork-tender and carrots are soft.
Remove the pan from the oven and let the vegetables cool until they can be handled.
Scoop the sweet potato flesh from the skins and transfer it along with the roasted carrots and onions to a high-speed blender.
Add about 3 cups of vegetable broth to the blender to start.
Vent the blender lid (slightly open or remove the center piece and cover with a towel) and blend until completely smooth, adding more broth in ½-cup increments to reach desired thickness and blending in batches if needed.
If your blender does not heat soup, pour the blended soup into a pot and warm over medium heat, stirring occasionally, until hot.
Taste and adjust seasoning with additional salt, pepper, or a splash of maple syrup as needed.

Helpful Tips and Shortcuts

If your blender heats soup while blending, you can roast the veggies ahead of time and blend when you’re ready for a hot, fresh bowl.
Always add broth gradually so you keep control over the soup’s thickness. I like mine thick, so I start light and add more broth little by little.
This soup freezes wonderfully. Portion it out in freezer-safe containers so you can enjoy easy lunches or quick dinners anytime—just microwave and enjoy!

You can blend this roasted sweet potato carrot soup in either a blender or food processor. And here’s a fun tip—I tried eating it cold one day and honestly liked it that way too. Try it and see what you think!

Check out these other simple soup recipes:

Flavor Variations and Swaps

Ginger & Coconut: Stir in 1 to 2 teaspoons minced fresh ginger before blending. Swap ½ to 1 cup of broth for coconut milk to give your sweet potato carrot soup a creamy, slightly tropical flair.
Curry Twist: Add 1 to 2 teaspoons mild curry powder to the maple and olive oil mix before roasting, or mix it in during blending for a warm, savory curry version.
Butternut or Pumpkin: Swap out some or all of the sweet potatoes for roasted butternut squash or canned pumpkin (about 2 cups) for a classic autumn taste.
Apple or Pear: Toss a peeled, cored apple or pear in with the veggies before roasting for a naturally sweet, fruity lift.
Protein Boost: Stir in a can of rinsed white beans or cooked red lentils before blending for added creaminess and extra protein.
Spicy Kick: If you love heat, add a pinch of cayenne, a sprinkle of smoked paprika, or chop a chipotle in adobo and blend it in for smoky spice.
Herb & Nut Toppings: Swap cream for texture and punch by topping with toasted pepitas, sliced almonds, or a spoonful of chimichurri or pesto.

Storing, Freezing, and Reheating

Always cool your soup to room temperature before storing to keep it fresh and safe.

Refrigerate in a sealed container for up to 3-4 days. Warm on the stove over medium heat, stirring now and then, or heat in the microwave in 1-minute bursts, stirring in between.
Freeze portions in freezer-safe containers or heavy-duty bags for up to 3 months. Leave some space at the top of containers and press out extra air from bags before sealing.
To thaw, leave containers overnight in the fridge or use your microwave’s defrost setting. Reheat on the stove over medium heat, adding a splash of broth if the soup feels too thick. Taste and re-season if needed.
Make-Ahead Friendly: Roast your veggies 2 to 3 days ahead and keep refrigerated. Blend and heat when you’re ready to eat. Don’t freeze dairy or fresh garnishes—add those just before serving.

Answers to Common Questions

Do I really have to peel the sweet potatoes? Nope! Roasting sweet potatoes with the skins on and scooping out the soft flesh afterward is the easiest way, and it keeps more nutrients intact.
Can I skip roasting and just boil the veggies? Absolutely, although roasting gives a deeper, sweeter flavor. Boiling or steaming the veggies until soft and then blending is a quicker option if time’s tight.
Is it safe to blend hot soup? Yes, but always vent your blender lid by slightly opening it or removing the center piece covered with a kitchen towel to let steam escape. Blend in batches if needed to avoid pressure buildup.
How much broth should I use? Start with about 3 cups for a medium-thick sweet potato carrot soup. Use 2½ to 3 cups for thicker texture, or add up to 4 cups if you want thinner soup. Adding broth gradually helps you get it just right.
Can this soup be made vegan? For sure! Use vegetable broth and swap cream for coconut milk or plant-based options to keep it dairy-free.
Does this soup freeze well? Yes! It freezes beautifully for up to 3 months. Just thaw in the fridge overnight and reheat on the stove. Avoid freezing creamy garnishes; add those fresh after reheating.