Description
This vegan carrot and sweet potato soup is rich, creamy, and easy to make. It's full of healthy root vegetables and warming spices.
Ingredients
Units
Scale
- 750 g sweet potato
- 450 g carrots
- 2 onions
- 1 1/2 litres vegetable stock
- 150 ml non dairy milk
- 3 garlic cloves
- 4 tablespoons olive oil
- salt and pepper
Instructions
- Pre-heat the oven to 200 °celsius
- Peel and cut the sweet potato into 2 inch chunks
- Cut the carrots into a similar size, no need to peel them
- Put the carrots and sweet potato into a baking tray and drizzle with 3 tablespoons of olive oil and season with salt and pepper
- Roast in the oven for 30 minutes
- Chop the onion and sweat in the olive oil in a large saucepan for five minutes before adding the garlic and cooking for another two minutes
- Add the roasted vegetables to the onion and garlic, add the vegetable stock and bring to the boil.
- Simmer for 15 minutes.
- Blend with a hand blender and stir through the milk. You might want more or less milk depending upon the consistency you prefer.
- Serve with a spattering of black pepper and bread rolls on the side.
