This gorgeous carrot soup recipe is smooth and creamy without any dairy! It’s made from pureed roasted sweet potatoes and carrots with almond milk and tahini, making it a perfect quick-and-easy dinner.
Click the PLAY button below to hear me walk you through the steps of how to make this sweet potato soup recipe.
- Roast the sweet potatoes and carrots in the oven with olive oil, salt, and pepper.
- Puree the roasted sweet potatoes and carrots in a food processor (we love the one from KitchenAid shown below) and transfer to serving bowls.
Garnish this soup with any toppings that you’d like! We peeled a few carrots to make ribbon shapes with a vegetable peeler and then used them as a garnish! Want to add a crunch on top? Garnish your soup with slivered almonds or pumpkin seeds.
Orange carrots are delicious but feel free to use purple carrots or yellow carrots, if desired. You can usually find these in a large bag in the produce aisles of Whole Foods Market and other health food stores.
You can easily serve this soup with a side of roasted organic chicken breasts. Just place the chicken breasts in a deep baking dish and drizzle with olive oil, sea salt and pepper. Then, roast at 350 degrees F for 25 minutes or until the chicken is no longer pink inside. Slice and serve on the side with your sweet potato soup.
This lovely, creamy soup blends roasted sweet potatoes and carrots. It is super simple and gluten-free, dairy-free, soy-free, and refined sugar-free.
Preheat the oven to 350 degrees F. Prepare two rimmed baking sheets with parchment paper. Set aside.
Place the carrots on one of the prepared baking sheets and drizzle with 2 tsp. of the olive oil. Use your hands to rub the oil into the carrots, then sprinkle with half of the salt and pepper. Roast for 25 minutes or until the carrots are very tender depending on the size of the carrot. Remove from the oven. Set aside for 5 minutes to cool.
Meanwhile, place the sweet potato on the second prepared baking sheet. Rub the sweet potato with the remaining 2 tsp. of olive oil using your hands. Roast for 50 minutes or until very tender. Remove from the oven. Set aside to cool for 5 minutes, then remove the skin.
Transfer everything to a large food processor and puree until creamy and smooth. Add more almond milk if needed for a thinner consistency. Season to taste with the remaining salt and pepper. Transfer to two serving bowls. Serve warm.