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Roasted sweet potato & carrot soup

It's like a hug! 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


500g sweet potatoes

300g carrots

3 tbsp olive oil

2 onions

2 garlic cloves,

1l vegetable stock

100ml crème fraîche, plus extra to serve


Heat oven to 220C/200C fan/ gas and put in whole with skin on sweet potatoes, carrots and onions and garlic into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.

Roast the vegetables slowly in the oven until caramelised and tender.

Once cooked, peel off the skin and place all veggies in a large deep saucepan and adding approximately (you decide, by taste) 1l vegetable stock. Simmer for 5-10 mins, then take of the heat and then blitz the veggies using a hand blender to process until a smooth soup consistence to your preference, then set aside.

Stir in 100ml 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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