Roasted sweet potato and carrot soup

  • 500g sweet potatoes, peeled and cut into chunks
  • 300g carrots, peeled and cut into chunks
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 litre vegetable stock
  •  plain yoghurt to serve


  • Heat oven to 220C and put the sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. Roast the veg in the oven for 25-30 mins or until caramelised and tender
  • Place 1 tbsp olive oil in a large deep saucepan and fry the onion over a medium-low heat for about 10 mins until softened.
  • Add the garlic and stir for 1 min before adding the stock.
  • Simmer for 5-10 mins until the onions are very soft, then set aside.
  • Once the roasted veg is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in the yoghurt, a little more seasoning and reheat until hot.
  • Serve topped with a swirl of yoghurt and black pepper (optional)