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Roasted sweet potato & carrot soup

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

A great quick winter warmer!

 500 g Sweet potatoes (peeled and cut into chunks)
 300 g Carrots (peeled and cut into chunks)
 3 tbsp Olive oil
 2 Onions (finely chopped)
 2 Garlic cloves, crushed
 1 l Vegetable stock

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.


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


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.


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.


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. Add a little more seasoning and reheat until hot.

Nutrition Facts

Serving Size 6 Bowls