Roasted sweet potato & carrot soup

Roasted sweet potato & carrot soup

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(37 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 4
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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal419
  • fat19g
  • saturates8g
  • carbs45g
  • sugars27g
  • fibre10g
  • protein11g
  • salt0.9g
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Ingredients

  • 500g sweet potatoes, peeled and cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 300g carrots, peeled and cut into chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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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Comments, questions and tips

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suzy mcallister
3rd May, 2017
5.05
Really lovely soup, took note of the person who suggested roasting the veg in coconut oil, I think that doing this really makes it. I don't bother with creme fraiche, as it's so lovely without it anyway. A firm favourite.
sophrbk
11th Mar, 2017
5.05
This soup is utterly delicious - I can't get enough of it! I thought the consistency was just perfect. The only change I made was to add a little more garlic and also to throw in some fresh red chilli with the onions. Tasty!
lizleicester
15th Feb, 2017
5.05
Delicious, sweet soup. Made mine with good chicken stock and it was lovely.
kimcourtney96
12th Feb, 2017
5.05
Such an easy and tasty soup to make. I made slightly more stock as a comment suggested and it had a lovely consistency; other than that I stuck to the recipe. I'd really make sure those onions are soft before adding the garlic and the stock as they can be hard to blend. I will definitely make this again, I'm looking forward to the leftovers :-)
Collett19
4th Jan, 2017
Just made this today; Pleased with the result. Had to adjust the recipe slightly as I used a few too many carrots then had to replace the Crème Fraîche with Double Cream as I forgot to but any! Also added a dash of Balsamic Vinegar after blending it down.
Nicola_B_27
30th Dec, 2016
5.05
Lovely recipe - roasted the veg in coconut oil and chilli flakes, and added a few chilli flakes just before blending. Took note of other comments and added in a splash more water as was too thick. The creme fraiche really makes it!
Enjali
22nd Nov, 2016
5.05
I made this tonight after trying to find something easy to use up some sweet potatoes and it was delicious. I did not use a scale but I´d think the amount was about right, I might have had a little less sweet potato but more carrot but it turnt out great nonetheless. I added a bit of grated ginger at the same time as the garlic (and contrary to an earlier review did not find the garlic overpowering at all) and seasoned my roasted veggies with turmeric, coriander and chilli to spice it up a bit. Did not use any crème fraiche but it was still creamy, filling and simply great for dinner at this time of the year!
lozgaweda
7th Nov, 2016
5.05
Super easy to make and absolutely delicious. This got lots of compliments from friends.
twistedpickle
16th Nov, 2016
I just made this today, I roasted the veg in coconut oil & seasoned with mixed spice & paprika as well as salt & pepper. It's delicious!
TastyBuns
6th Nov, 2016
Absolutely delicious - does serve 4 but everyone needs to be hungry (especially if it's a starter) as it's thick and very filling. Don't be shy with the black pepper either to contrast with the sweetness of the potato. Veg were roasted in rapeseed oil instead of olive oil :D

Pages

Hawie
27th Mar, 2016
5.05
I made this to put in the freezer for the holidays and the whole family was surprised as to how delicious it was - I make a lot of soups and this one really hit the mark! We couldn't work out why; unlike some others, we found the garlic fabulous, and the sweetness I suppose comes from roasting the veg. I will definitely be making this one again (and again and again) as it was such a hit with everyone - and it's not always easy to please teenagers!
lammermoor07
22nd Jan, 2016
How many calories would it be per portion if crème fraiche wasn't added?
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
Full fat crème fraiche contains around 300 Kcals per 100ml so the soup without it would come in at approx 345 Kcals per portion.
maggiedon
27th Apr, 2016
3.8
if you cut down the oil to 1 tablespoon, which I did, you could probably knock a further 50 cals per portion off!
thecrazy1
16th Jan, 2016
Can you freeze the whole recipe. I will have some left over and would like to freeze the leftovers?
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
Yes, this soup will freeze well for about 3 months
maryyoung
5th Nov, 2015
Is this gluten free
goodfoodteam's picture
goodfoodteam
19th Nov, 2015
Yes, there is nothing with gluten in this recipe; unless you use a vegetable stock cube to make the stock, in which case check the packaging as some brands do contain gluten. 
lukewebber56
22nd Apr, 2017
3.8
I found that the basic recipe was far too bland, even after adding more seasoning than I would normally choose. Then I hit upon the idea of boosting it with a few shakes of cumin, which made all the difference.