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Roasted sweet potato & carrot soup

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch - with 2 of your 5 a day

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 419
  • Carbohydrates 45
  • Saturated Fat 8
  • Sugar 27
  • Protein 11
  • Fat 19
  • Fibre 10
  • Salt 0.9

Nutrition per serving

  • Calories 419
  • Carbohydrates 45
  • Saturated Fat 8
  • Sugar 27
  • Protein 11
  • Fat 19
  • Fibre 10
  • Salt 0.9

Ingredients

  • 500g sweet potatoes, peeled and cut into chunks
  • 300g carrots, peeled and cut into chunks
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1l vegetable stock
  • 100ml crème fraîche, plus extra to serve

Method

  1. Heat oven to 220C/200C fan/ gas 7 and put the sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. Roast the veg in the oven for 25-30 mins or until caramelised and tender.

  2. Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry the onion over a medium-low heat for about 10 mins until softened. Add the garlic and stir for 1 min before adding the stock. Simmer for 5-10 mins until the onions are very soft, then set aside.

  3. Once the roasted veg is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in the crème fraîche, a little more seasoning and reheat until hot. Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

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