Roasted sweet potato & carrot soup in a saucepan

Roasted sweet potato & carrot soup

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(62 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 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.

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

  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.

  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.

  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.

  6. 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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mightybush
26th Jan, 2018
The vegetables took over an hour to cook and I had to add the stock and cook for longer. The overwhelming taste was of garlic. I wonder if it would be better if you simply sweated the veg and created soup. Very filling though!
Megchaffe
16th Dec, 2017
5.05
Delicious! I added my onion in with the sweet potato and carrots to caramelise it. I also added in sweet paprika, garlic powder (I didn't have any fresh), a bit of brown sugar and S+P :) I also froze some of mine as it was too much soup for one person so I can now have some of this tasty soup whenever I feel like it!
Avi8
8th Nov, 2017
5.05
As with all roast vegetable soups, I cut up the onion into wedges and put it and the garlic in the oven with the sweet potato and carrot. It cooks in the same time and saves on time and energy heating a ring to fry the onion. Less washing up too! Gorgeous soup. The creme fraiche takes away some of the sweetness of the sweet potato.
Sarahcapa
25th Sep, 2017
4.05
Really tasty. Added tumeric, cumin and chilli flakes as well as 2 extra cloves of garlic in the roasting tin. Was a bit too sweet without the chilli.
HollyGoBrightly
20th Sep, 2017
A very tasty soup, didn't bother with the creme fraiche and it was still delightful! Carrots still seemed a bit firm after roasting, but the sweet potato was already soft and starting to catch a little, so rather than continuing to roast I boiled all the veg together for a few minutes in the stock before blending.
HollyGoBrightly
20th Sep, 2017
A very tasty soup, didn't bother with the creme fraiche and it was still delightful! Carrots still seemed a bit firm after roasting, but the sweet potato was already soft and starting to catch a little, so rather than continuing to roast I boiled all the veg together for a few minutes in the stock before blending.
mgillett
27th Jul, 2017
5.05
Lovely soup and easy to make. I didn't use garlic as I didn't have any but added about half a teaspoon of mild curry powder. We definitely make again as so much better than supermarket/tinned soup
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.

Pages

jenna_634
15th Nov, 2017
Do you need to boil the potatoes at all before putting them in the oven?
goodfoodteam's picture
goodfoodteam
16th Nov, 2017
Thanks for your question. No you do not need to parboil the potatoes.
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
4.05
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
4.05
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.