#RecipeSaviours: Roasted Sweet Potato And Carrot Soup

Cosy up to this warm and wintery dish

Winter’s here and what better way to keep warm than a lovely bowl of soup. But this isn’t just any soup. This is made with two top pregnancy superfoods, sweet potatoes and carrots. When it comes to vegetables, the brighter, the better; and it doesn’t get much brighter than the orange stuff.


Serves: 4
Time: 15 minutes prep, 35 minutes cooking
Good for: Vitamins A and C, folate, fibre and nutrients 


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
100ml crème fraîche, plus extra to serve
Black pepper for seasoning


• Heat the oven to 220ºC/200ºC fan/ gas mark 7 and put the sweet potatoes and carrots into a large roasting tin, drizzled with 2 tablespoons of olive oil and plenty of seasoning. Roast the veg in the oven for 25-30 minutes or until caramelised and tender.
• Meanwhile, put the remaining tablespoon of olive oil in a large deep saucepan and fry the onion over a medium-low heat for about 10 minutes until softened. Add the garlic and stir for 1 minute before adding the stock. Simmer for 5-10 minutes 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 crème fraîche, a little more seasoning and reheat until hot. Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

And that’s that! Enjoy! 

Recipe by Chelsie Collins; image courtesy of BBC Good Food