I’ve been making this soup a lot recently. It’s so lovely and warming, which is much needed now the weather has turned nippy. I guess it was going to happen sooner or later – we had a pretty mild Winter so it was inevitable we were going to pay for it at some point!
Roasting the sweet potatoes and carrots really brings out their natural sweetness. If you wanted to add a little spice to counteract the sweetness, you could easily add some chilli flakes but I just love this soup the way it is. It goes down very well with kids too!
Roasted sweet potato and carrot soup
500g sweet potatoes, peeled and sliced into 4-5cm pieces
300g carrots, peeled and chopped into similar sized pieces as the sweet potatoes
1 large or 2 small red onions, chopped
2 cloves garlic, unpeeled
2 tablespoons olive or rapeseed oil
Salt and pepper
1 litre chicken or vegetable stock
Preheat oven to 200C. Place the sweet potatoes, carrots, onion and unpeeled garlic in a roasting tin. Drizzle over the oil, add a grinding of salt and pepper and roast for 45-50 minutes or until the veg is very tender.
Leave the veg to cool a little and remove the garlic. Squeeze the garlic from the skins and set aside. Transfer the veg to a large saucepan, add the garlic and blitz with a blender until smooth. Taste the soup to see if it needs more seasoning before transferring to bowls.
I linked this post with recipe of the week atA Mummy Too
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