Roasted Sweet Potato and Carrot Soup

Roasted Sweet Potato and Carrot Soup

Serves 4


  • 500g sweet potatoes  
  • 250g carrots  
  • 2 onions  
  • 3 cloves of garlic  
  • 100ml crème fraiche  
  • 3 tbsp olive oil  
  • 1L vegetable stock  


  1. Pre-heat the oven to 200°C. Peel and cut the sweet potatoes and carrots and place  into a roasting tin. Drizzle with vegetable oil.  
  2. Roast the vegetables in the oven for 30 minutes, until softened.  
  3. In a large saucepan, fry the chopped onions and garlic until golden.  4. Add the vegetable stock and simmer for 10 minutes until the onions are soft and set  aside.  
  4. When the roasted vegetables are cooked and cooled, add them to the large  saucepan.  
  5. Using a hand blender, blend until it is the desired consistency.  
  6. Stir in the crème fraiche and season to taste 

Serve with homemade brown bread  

Nutrition per serving:  

Energy 400kcal | Fat 15g | Carbohydrates 40g | Protein 9g