Roasted Sweet Potato & Carrot Soup (Vegan)
Even though I love sweet potatoes and eat them often I had never made a soup using them before and I was pleasantly surprised. This sweet potato and carrot soup is not only an amazing comfort food for warmer days but it’s also super easy to make, healthy and vegan. I decided to add sage as it gives an extra kick to the soup and you don’t have to use much salt (or no salt at all if you prefer) to taste it.
I decided to make 4 portions and freeze part of the soup for days when I’m busier and don’t have much time to cook a hearty meal.
Prep Time: 5 Minutes
Cooking Time: 40 Minutes
Ingredients for 4 Portions
Sweet Potatoes - 500g
Carrots - 300g
Sage Leaves - 3/4
Onion - 1 large or 2 small
Vegetable Stock - 1L
Garlic Clove - 1
Olive Oil
Salt & Pepper
Preparation:
Start by peeling and cutting the sweet potato and carrots into chunks and pre-heating the oven to 220°C
Finely chop the onions and crush the garlic clove
Place the chunks of carrots and sweet potato onto a baking tin, salt and sprinkle with olive oil and bake for 30 minutes
While the veggies are baking in the oven start heating/ making the vegetable stock
In a larger pot add some olive oil and then the chopped onions and crushed garlic. Cook them for around 10 minutes on low heat. Then add the vegetable broth and the sage leaves and simmer for another 5/10 minutes.
When the veggies are done in the oven add them to the vegetable broth and remove everything from the heat.
Take a hand blender and mix everything together. Place on low heat again and simmer for around 5 minutes before serving.
*You can easily eat the soup for 3 days if stored properly in the fridge or even freeze it.