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
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Prep:15 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 419
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fat 19g
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saturates 8g
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carbs 45g
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sugars 27g
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fibre 10g
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protein 11g
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salt 0.9g
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
Tip
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Method
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.
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.
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.
