Roasted Sweet Potato and Carrot Soup

March 1, 2018

Chef Myke here once again to share a nice recipe.  As winter drags on, I feel like we could use something to warm our bones and or souls. There is nothing quite like a nice, yummy soup to help us feel cozy inside.


This month I have made a roasted sweet potato, and carrot soup. I love the sweet, earthy flavor of sweet potatoes, and roasting them will give this soup a rich, depth of flavor.  There is something to be said about pulling your chair up to an wonderful, hot bowl of soup while old man winter dumps a bunch of cold sleeting rain and ice on us. I hope you enjoy this recipe as much as my wife and I did.



  • 2 large sweet potatoes

  • 2 med-lg carrots. (peeled and chopped)

  • 1 med onion (chopped)

  • 2 cloves garlic (minced)

  • 4 cups chicken stock, (or vegetable stock)

  • 1 ½ cups milk (or 1 can coconut milk is you don’t do dairy)

  • 3 Tbs butter ( or substitute with olive oil)

  • ¼ tsp ground cinnamon

  • ¼ tsp ground cumin

  • 1/8 tsp curry powder (optional)

  • 2 Tbs apple cider vinegar

  • 1 Tbs Honey

  • roasted pepitas ( for garnish)