Use a sharp chef’s knife to peel the sweet potatoes and carrots, then chop them into uniform 2 cm cubes. The vibrant orange and earthy tones will make your prep visually appealing.
Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt, cooking gently until translucent and fragrant, about 5 minutes. The onions should soften and smell sweet.
Add the chopped sweet potatoes and carrots to the pot. Stir well and cook for another 2 minutes, allowing the vegetables to start softening and releasing their aroma.
Pour in the vegetable broth, then bring the mixture to a boil. Once bubbling, reduce the heat to low, cover the pot, and let everything simmer gently for about 20 minutes, or until the vegetables are fork-tender and easily mashed.
Use an immersion blender directly in the pot to blend the soup until smooth and velvety. Alternatively, carefully transfer the hot mixture to a blender in batches, then return it to the pot. The soup should be creamy and vibrant orange in color.
Taste the soup and adjust seasoning with salt and pepper. Squeeze in a little lemon juice to brighten the flavors and add a fresh note to the rich, smooth soup.
Ladle the hot soup into bowls. For an extra touch, drizzle with a little olive oil or add a dollop of sour cream or yogurt. The final look should be smooth, inviting, and full of warm color.
Allow the soup to sit for a few minutes so it thickens slightly, then enjoy it steaming hot with crusty bread or a simple green salad for a complete comforting meal.