Roasted sweet potato & carrot soup
- Chelsie Collins
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Serves 4
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 4.8 out of 5.300 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal419
- fat19g
- saturates8g
- carbs45g
- sugars27g
- fibre10g
- protein11g
- salt0.9g
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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
USE A SOUP MAKER
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Recipe from Good Food magazine, September 2015
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A star rating of 4.8 out of 5.300 ratings
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