Roasted Sweet Potato & Carrot Soup

65 min · Easy · Serves 1

419 kcal per serving · 11g protein

Silky smooth and deeply flavorful. Roasting the vegetables first caramelizes their natural sugars, creating a rich, versatile soup finished with a swirl of cool crème fraîche.

Ingredients

• 125 g Sweet potatoes
• 75 g Carrots
• 30 ml Crème fraîche
• 250 ml Vegetable stock
• Onions × 1
• 1 g Black pepper
• 15 ml Olive oil
• 1 clove Garlic
• 2 g Salt

Method

1. Roast Veggies

   

   Toss sweet potatoes and carrots with olive oil and seasoning, then spread them out on a baking tray. Roast at 200°C (Fan) for 25-30 mins until caramelized — browned and sticky at the edges.

2. Fry onions in olive oil

   

   Fry onions in olive oil in a large pot over medium heat for 10 mins until soft.

3. Stir in crushed garlic

   

   Stir in crushed garlic for 1 minute before adding vegetable stock. Simmer — small bubbles, not a rolling boil — for 5-10 mins.

4. Blend

   

   Transfer roasted vegetables to the stock and blend with a hand blender until silky smooth.

5. Enrich

   

   Stir in the crème fraîche (reserve a spoonful for serving), adjust seasoning, and reheat gently. Serve with the reserved swirl of crème fraîche and black pepper.