Roasted sweet potato & carrot soup in a saucepan

Roasted sweet potato & carrot soup

  • Rating: 5 out of 5.123 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal419
fat19g
saturates8g
carbs45g
sugars27g
fibre10g
protein11g
salt0.9g
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Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.

  • STEP 2

    Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.

  • STEP 3

    Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.

  • STEP 4

    Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.

  • STEP 5

    Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.

  • STEP 6

    Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

RECIPE TIPS
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    Rating: 5 out of 5.123 ratings
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