Roasted sweet potato and carrot soup
Chef DefneKitchen Studio chef · October 17, 2026Sweet potato and carrot are roasted until caramelised, then blended with onion, garlic and stock into a smooth soup. Serve it as a starter or an everyday lunch.
Ingredients · 7
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Sweet potatoesPeeled, cut into chunks500 g
- CarrotsPeeled, cut into chunks300 g
- Olive oil3 tbsp
- OnionsFinely chopped2
- Garlic clovesCrushed2
- Vegetable stock1 L
- Crème fraîchePlus extra to serve100 ml
Method · 6 steps
- 1
Set the oven to 220°C (200°C fan). Spread 500 g sweet potato chunks and 300 g carrot chunks in a roasting tin, season well and drizzle with 2 tbsp of olive oil.
- 2
Roast for 25-30 minutes until caramelised and tender.
- 3
Meanwhile, in a deep saucepan, warm the last 1 tbsp of olive oil and cook the 2 finely chopped onions on a gentle medium-low heat for around 10 minutes until soft.
- 4
Stir in the crushed garlic for 1 minute, then add 1 litre of vegetable stock and simmer for 5-10 minutes until the onions are completely soft, then remove from the heat.
- 5
Let the roasted vegetables cool slightly, add them to the pan and blend with a hand blender until smooth. Stir in 100 ml crème fraîche and a little more seasoning, then reheat until hot.
- 6
Ladle into bowls, swirl with extra crème fraîche and finish with freshly ground black pepper.
