Roasted Sweet Potato and Carrot soup

Date: January 2021

Roasted Sweet Potato  and Carrot soup


  • 250g sweet potatoes, cut into chunks
  • 150g carrots, peeled and cut into chunks
  • 3 tbsp olive oil
  • 2 medium onions, finely chopped
  • 2 cloves garlic
  • Pinch of chilli flakes, optional
  • 500l vegetable
  • 50ml crème fraiche plus extra to serve



Heat the oven to 220c/fan 200c/gas 7

Put the sweet potatoes and carrots into a large roasting tin and drizzle with 2 tbsp of the olive oil and plenty of salt and pepper.

Roast for 30-40 mins until golden brown and caramelised. (Little scorched bits on the edges will give the soup more flavour).

Meanwhile put the remaining oil in a saucepan and fry the onions over a lowish heat for about 25 minutes until they go soft and slightly caramelised as well, Add the garlic and chilli flakes and cook out for 1 minute then add the stock. Simmer for 5 minutes.

Once the roasted vegetables are done carefully transfer to the saucepan and use a hand blender to process until smooth. Stir in the crème fraiche and add more salt and pepper to taste.

Serve in bowls topped with a swirl of crème fraiche and a really good grinding of black pepper. This soup also freezes well.

Share this article on social media:

  • Facebook Icon
  • Twitter Icon

Comments (0)

Please leave a comment below ...

© Oracle Publications 2018

Web Design Southend | Oracle Creative Media

Oracle Publications uses cookies to give you the best experience. You give us your consent to do so by clicking 'Accept Cookies' or by continuing to use our website after you have received this cookie notification.
Cookie Policy I Accept Cookies
Sorry to interrupt!
We just wanted to make you aware of our directory ...
Gain FREE access to great deals, offers, competitions and local businesses.
Take me there!
Don’t remind me again!