Half-Orange Half-Carrot Sweet Potato Soup
A comforting soup marrying the sweetness of roasted carrots and sweet potatoes with fresh orange juice for a bright, velvety finish. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs medium (about 1 lb) sweet potatoes, large carrots, olive oil 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 medium (about 1 lb) sweet potatoes
- 3 large carrots
- 3 tbsp olive oil
- 1 medium yellow onion
- 4 cups vegetable broth
- 1/2 cup fresh orange juice
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme leaves
- 1/2 cup (optional for garnish) plain Greek yogurt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes and 3 large carrots into 1-inch chunks. Toss with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves. Spread on a baking sheet and roast for 25 minutes until tender and caramelized at edges.
- Step 2: Meanwhile, finely chop 1 medium yellow onion. In a large pot over medium heat, sauté the onion for 5 minutes until translucent and fragrant.
- Step 3: Add the roasted sweet potatoes and carrots to the pot along with 4 cups vegetable broth and 1 tsp ground cumin. Simmer for 10 minutes to meld flavors.
- Step 4: Remove from heat and carefully blend the soup with an immersion blender until smooth and creamy.
- Step 5: Stir in 1/2 cup fresh orange juice to add bright citrus notes. Adjust seasoning with additional salt or pepper if needed.
- Step 6: Serve hot, garnished with a dollop of 1/2 cup plain Greek yogurt if desired for creaminess and tang.
Frequently asked questions
How long does Half-Orange Half-Carrot Sweet Potato Soup take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Orange Half-Carrot Sweet Potato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large carrots from drying out.
Can I substitute ingredients in Half-Orange Half-Carrot Sweet Potato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Orange Half-Carrot Sweet Potato Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Orange Half-Carrot Sweet Potato Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
