Sweet potato and carrot soup
A hearty roasted vegetable soup blended to smooth perfection - a comforting and flavour-packed meal ideal for chilly days.
Updated : 18 June, 2025
Easy
About 20 min.
Ingredients
500 grams
Sweet potato
500 grams
Carrot
2 tablespoon
Olive oil
2
Onion
2
Garlic
1 teaspoon
Ground coriander
1.2 liter
Chicken broth
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 220C. Cut sweet potatoes and carrots into chunks.
Step 2
Put the vegetable chunks in a bowl and toss with 1 tablespoon of the oil. Scatter over a large baking tray and season generously with freshly ground black pepper.
Step 3
Roast seasoned vegetables in the oven for about 40 min or until golden and tender (don't forget to mix them during roasting). While they roast - chop onions and sauté them until soft.
Step 4
Then add chopped garlic, ground coriander, and, if you want a little heat, you can add a hint of chilli flakes.
Step 5
Once the vegetables are ready, combine everything in a pan with stock, simmer briefly, then blend until smooth and velvety. Adjust the consistency with extra stock or water if needed.
Step 6
Serve the soup in bowls with some rustic bread.