Cumin and Cinnamon Roasted Vegetable Soup

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A fragrant, aromatic soup featuring roasted vegetables with warm cumin and cinnamon notes, perfect for chilly evenings. This soup recipe, ready in about 55 minutes, pairs olive oil, sweet potatoes, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 2 medium sweet potatoes
• 1 large carrot
• 1 red onion
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 cup cauliflower
• 1/4 cup fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium sweet potatoes (peeled and diced into 1/2-inch cubes), 1 large carrot (diced into 1/2-inch cubes), and 1 red onion (diced) with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/4 tsp salt, and 1/8 tsp black pepper. Spread in a single layer on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: Transfer roasted vegetables to a large pot. Add 4 cups vegetable broth and 1 can diced tomatoes (14 oz), and bring to a simmer.
3. Step 3: Stir in 1 cup cauliflower florets and cook for 10 minutes until cauliflower is tender. Remove from heat and stir in 1/4 cup fresh cilantro (chopped). Blend with an immersion blender until smooth.