The perfect warming winter dish. This Roasted Carrot and Sweet Potato Soup is thick, smooth and creamy and packed with flavour. I always prefer roasting my veggies before turning them into soup. It gives a depth of flavour and brings out their natural sweetness, that other forms of cooking just don’t do. It doesn’t make the process any longer either. All the flavour is developed during the roasting process. This also means that you don’t need many ingredients to add flavour. After which we just add the liquid, in the form of veggie stock to turn it into soup. This stage only takes around 15 minutes as the flavour is already there.
Give it a buzz, add a good slug of cream and serve with delicious crusty bread. I can promise this one will be a hit with both adults and kiddos alike. It’s the perfect way to get them to eat their veggies.
All of the delicious ingredients for this Leek and Potato Soup were supplied by Wild Organic Foods. Please do head over to their website to see their awesome range of high quality organically farmed produce, pantry staples and so much more. They conveniently collect the items weekly from local farms and producers. Then deliver it to your door or other convenient collection points. Farm fresh to your table.
Remember to check out some of the other yummy recipes in the Soups section of my recipe menu.
Roasted Carrot and Sweet Potato Soup
- Note: I prefer the yellow/orange variety of sweet potatoes for this soup as they are a bit firmer and the colour works best with the carrots. But any variety will work
- Preheat the oven to 220°C or 200°C fan
- Prep the carrots and sweet potatoes by peeling and chopping into dice sized pieces
- In a large roasting dish, add 2 – 3 tablespoons of olive oil, the chopped carrots and sweet potatoes, herbs and salt and mix through until coated. (I occasionally add a teaspoon of brown sugar to bring out the flavour, but this is optional)
- Roast for 20 – 25 minutes until the veggies are tender and a little roasty
- When the veggies are ready, place a large pot on medium heat. If adding garlic, add a tablespoon of olive oil and the crushed garlic to the pot and sauté for a minutes or two to soften (do not brown). Pour the roasted veggies and any left over olive oil and seasoning into the pot and mix through
- Add the stock and cook for around 15 minutes on medium heat. You want a steady simmer not a rolling boil
- After the soup has cooked for the fifteen minutes, remove from the heat and blend until smooth, either using a hand/stick (immersion) blender or a standard blender
- Note: If using a standard blender, remember to remove the middle section from the lid to prevent the steam building up and causing an 'explosion'
- If the soup becomes too thick while blending, add a little boiling water or cream
- Return to the pot and set on the stove again (I do not usually turn the heat on as the residual heat is usually enough to keep the soup warm. If not, or if you have prepped the soup early, heat through on a low temperature)
- If using cream, add it now, then taste and season with salt and pepper as needed
- Serve hot with some crusty bread and toppings of your choice