Roasted sweet potato & carrot soup

By Keith Hubner

January 25, 2020

A great quick winter warmer!

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 6 Bowls


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


1Heat 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.

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

3Meanwhile, 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.

4Add 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.

5Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Add a little more seasoning and reheat until hot.


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