Roasted Sweet Potato & Carrot Soup

November 30, 2017

This roasted vegetable soup is just what you need to recharge on these cold winter days! I've treated the veggies like royalty to make sure that this soup is packed full of flavour

and goodness. The sweet potato and carrot are roasted with fennel seeds, cumin seeds and thyme to give the soup that much needed warmth, which really pops in the oven. Chilli and paprika also go into the pot to give an edge of smokey heat. This is an easy to prepare, silky smooth soup which can be enjoyed on a cosy night in or even as a starter at a dinner party.

Serves 4 

 

Ingredients

500g sweet potatoes, peeled and diced

300g carrots, peeled and diced

1/4 tsp cumin seeds

1/4 fennel seeds

1/4 tsp dried thyme

Salt and pepper

Olive oil 

1 red onion, finely chopped

1 stick of celery, finely chopped

3 cloves of garlic, crushed 

1 tsp chilli powder

1 tsp smoked paprika 

1.5 litres of vegetable stock (or slightly less if you like a very thick soup)

Chilli flakes, to serve

Pumpkin seeds, to serve

Creme fraiche, to serve

 

Instructions

Preheat the oven to 200C fan. 

 

In a roasting dish, drizzle the sweet potato and carrot with olive oil and then season. Using a pestle and mortar, grind the thyme, fennel and cumin seeds, and add to the pan. Stir thoroughly so the vegetables are coated in the mixture. Pop in the oven for 30-40 minutes, until cooked through and golden. 

 

Meanwhile, heat a glug of olive oil in large saucepan over a medium/low heat. Add the onion and celery to the pan, cook slowly for 10-15 minutes until the vegetables are soft and starting to colour. Turn the hob up to a medium heat, then add the garlic, chilli powder and paprika, cook for around 30 seconds until fragrant. Now add the sweet potato and carrots, straight from the oven. Stir to coat them in the spice mixture and cook for a minute before pouring the stock into the pan.

 

Simmer for 15 minutes to lock in those flavours, then use a hand blender to process into a smooth soup. Toast the pumpkin seeds on a low heat to avoid popping.

 

Serve with a dollop of creme fraiche, a sprinkling of pumpkin seeds and a good grind of black pepper.

 

 

 

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