Roasted Sweet Potato and Carrot Soup

Servings 4 people


  • 500 g Sweet Potatoes
  • 300 g Carrots
  • 2 Onions
  • 2 Cloves of Garlic
  • 1 Litre Vegetable Stock


  • Heat oven to 220C/200C Fan/Gas Mark 7. Place peeled and cubed sweet potatoes and carrots on a large roasting tin and drizzle with oil and plenty of seasoning.
  • Roast the vegetables in the oven for 25-30 minutes or until tender and caramelised.
  • Meanwhile fry the finely chopped onions in a deep saucepan over a medium heat for 10 minutes or until softened.
  • Add the crushed garlic cloves and stir for 1 minute. Then add the stock. Simmer for 5-10 minutes until the onions are very soft then set aside.
  • Once the roasted vegetables have done and cooled a little transfer them to the saucepan and blend all the ingredients till smooth. Season and serve.
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