Roasted Sweet Potato & Carrot Soup

Comfort food that is super nutritious! As well as being super tasty this Roasted Sweet Potato and Carrot Soup is full of vitamins to help boost your immune system throughout the colder months.

I absolutely love this sweet potato and carrot soup, every time I make a batch I’ll have it for dinner for the next week straight or until it’s gone. Roasting the vegetables before blitzing them is the key here, it caramelises all those natural sugars and brings out a delicious roasted flavour. The carrot can take a little longer to cook than the other vegetables, so I would recommend chopping them into smaller chunks and leaving them in the oven on their own for a bit longer if needed. You want the veg to be nice and soft so it’s easy to blend through.

I use a stick blender for this recipe so I can easily blitz the mixture in the one pot, however if you don’t have a stick blender you can use a regular blender, just make sure the liquid has cooled down enough before transferring it. Start by transferring small batches so not to overcrowd the blender. Also be sure to check your blender before putting the mixture in, as some (like the smaller bullet blenders) can have a caution note on them saying they shouldn’t be used to blend hot liquids.

If you’re looking to make this recipe completely vegetarian simply switch out the chicken stock for vegetable stock. The only dairy involved is with the greek yogurt on the top, so if you prefer a dairy-free option you can just omit that, it still tastes great without it.

Now I must say, I tried to keep this recipe as light as possible by not adding any cream (though really, the mountain of bread I always eat with it kind of defeats the purpose of keeping it light… but it’s just so good!). If you want a super smooth, decadent finish you can stir in about a cup of cream or yogurt through the entire soup just before serving. Otherwise, a dollop of greek yogurt on the top is a nice addition.

I hope you enjoy!

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Roasted Sweet Potato & Carrot Soup

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6

Ingredients

• 1 large sweet potato (about 600g) peeled and chopped into 2cm pieces
• 2 large carrots peeled and chopped into 1cm pieces
• 1 small brown onion cut into wedges
• 2 cloves of garlic peeled
• 2 roma tomatoes core, seeds and pulp removed, roughly chopped
• 1 L chicken stock
• olive oil
• salt & pepper
• greek yogurt to serve
• fresh basil to serve

Instructions

1. Preheat oven to 160C/320F fan-forced. In a large roasting pan place sweet potato, onion, garlic and carrot. Drizzle with olive oil and sprinkle with salt & pepper, toss to combine. Roast for 30-35mins or until tender.

2. Add vegetable mixture and tomatoes to a large pot over medium-high heat and cover with stock. Bring to the boil, then reduce heat and simmer for 7-10mins until the tomato is tender.

3. Remove from heat and set aside to cool for 5-10mins. Using an immersion blender, blend until smooth. You can also do this step by transferring the soup in batches into a blender. 

4. Serve with a dollop of greek yogurt and sprinkle with fresh basil.

Recipe Notes

The carrot may take longer than the sweet potato to cook, if you find the sweet potato is tender but the carrot is still firm, take everything except the carrot off the tray and add to your soup pot, leave carrots in for a further 5-10mins so not to burn other veg