Roasted sweet potato and carrot soup
This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch.
From: https://www.bbcgoodfood.com/recipes/collection/soup-recipes
- 500 grams sweet potatoes (peeled and cut into chunks)
- 300 grams carrots (peeled and cut into chunks)
- 3 tablespoons olive oil
- 2 onions (finely chopped)
- 2 garlic cloves (crushed)
- 1 liter vegetable stock
- 100 milliliters crème fraîche (plus extra to serve)
- 1st Step
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.
- 2nd Step
Roast the vegetables in the oven for 25-30 mins or until caramelized and tender.
- 3rd Step
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.
- 4th Step
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.
- 5th Step
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 fraiche, a little more seasoning and reheat until hot.
- 6th Step
Serve in bowls topped with a swirl of crème fraiche and a good grinding of black pepper.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 419kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 7.99g40%
- Total Carbohydrate 45g15%
- Dietary Fiber 10g40%
- Sugars 27g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
