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Roasted sweet potato and carrot soup in a white bowl and topped with chopped cilantro and chickpeas.

Roasted Sweet Potato and Carrot Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 bowls
  • Category: Dinner
  • Method: Roast & Blend
  • Cuisine: Moroccan
  • Diet: Vegan


Roasted Sweet Potato and Carrot Soup with coconut milk and a blend of Moroccan flavors is sweet, smoky and a little spicy. It’s made without milk or cream but this vegan soup is still thick and creamy so you’ll never miss the dairy!


  • 1 tablespoon coconut sugar
  • 1 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground turmeric
  • 1/16 teaspoon (or a pinch) ground allspice
  • 1/16 teaspoon (or a pinch) ground cloves
  • 1/16 teaspoon (or a pinch) cayenne pepper
  • 4 cups chopped sweet potatoes (1/2-inch cubes)
  • 3 cups chopped carrots (1/4-inch slices)
  • 2 tablespoons extra virgin olive oil
  • 1 can (400 ml) full fat coconut milk
  • 4 cups low sodium vegetable broth (reserve 1 cup)


  1. Preheat oven to 425F and line a large baking sheet with parchment paper.
  2. Mix together your sugar and spices. Set aside.
  3. Place the chopped sweet potatoes and carrots in a large bowl and toss with the oil. Add the spice mixture and stir until well coated.
  4. Arrange the sweet potatoes and carrots in a single layer on the prepared baking sheet and roast for 30-35 minutes, or until soft and tender and caramelized around the edges. (Flip the veggies at the midway point to ensure they don’t burn).
  5. Remove from oven and let cool for a few minutes before adding to a blender along with the coconut milk and 3 cups of broth. Blend on high until smooth and creamy.
  6. Pour into a large pot or sauce pan, add the remaining 1 cup of broth and let simmer on the stovetop until heated through.
  7. Taste and add more salt or seasoning if required. Serve immediately or store covered in the refrigerator and enjoy within 3-4 days.


  1. I used full fat coconut milk for an extra creamy texture, but you can also use light coconut milk.
  2. While I used low sodium vegetable broth in this recipe, you can use no salt added or regular veggie broth. Just make sure to taste and adjust the amount of salt you add to the recipe.
  3. This soup is moderately spicy. If you’re not a fan of spicy or peppery flavor, just leave out the cayenne pepper and reduce the amount of ground black pepper.
  4. I used a traditional stand blender to purée this soup. Depending on the size and power of your blender, you may need to blend the soup in batches.
  5. You can also use a handheld immersion blender. Just add the roasted veggies, coconut milk and broth to a large pot and blend. The soup may not get as silky smooth but it will still be thick and creamy.
  6. This is a thick soup, so if you prefer it thinner, just add more veggie broth or water.
  7. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.