Tuesday, 7 July 2015

Carrot and Sweet Potato Soup | Michaela Cooks

 Some say that soup and summer don't go hand in hand with another, but I respectfully disagree. A somewhat sweet, fresh vegetable soup is welcome in my life year round and this one is no exception! I pinched the idea for this recipe from my boyfriend, he's become quite the chef since leaving the family home! His carrot and sweet potato soup is delicious, but I can't help but think that my addition of fresh herbs really boosts the flavour.

One of my favourite things about soup is that it isn't really a science, you don't have to weigh your ingredients out exactly like you do with baking, you can alter it exactly to your tastes! So now that this recipe post has told you that there is no real recipe, let's crack on with the recipe, shall we?

Serves: 4-6 people, depending on their appetite!

2 large sweet potatoes
7 large carrots
750ml of vegetable stock (for a thinner soup, increase this to 1 litre)
1 brown onion
1 large clove of garlic (or 2 small), crushed
Sprinkle of sea salt and pepper
A few sprigs of rosemary
2-3 tbsp of olive oil


1. Preheat your oven to 180° (I have a fan oven, so adjust your oven accordingly if you are not using a fan oven).

2. Peel your sweet potatoes and carrots before dicing them into medium-large cubes. Try to keep the size of the cubes as uniform as you can.

3. Spread the sweet potatoes and carrots out on a roasting tray (or two!) and drizzle with some of the olive oil. Sprinkle some sea salt and pepper over the vegetables and give the roasting trays a shake to toss the vegetables in the oil, salt and pepper. Tear up two or three sprigs of rosemary and scatter over the top of the vegetables. Roast in the oven for 20-25 minutes, or until the vegetables are tender.

4. When your timer has around 10 minutes left, finely dice your onion. Drizzle the rest of your oil into a large soup pot and toss the onion and crushed garlic in, cooking until the onions have softened.

5. When the vegetables come out of the oven, pick out the roasted sprigs of rosemary from your roasting tray and toss the sweet potatoes and carrots straight into the soup pot. Give the vegetables a good stir to evenly distribute the onions and garlic. By this point your kitchen should be smelling fragrant and your mouth should be watering!

6. Pour the vegetable stock into the soup pot and bring to a boil. Reduce to a low simmer and allow to simmer for 8-10 minutes.

7. Remove from the heat and allow your soup to cool slightly before blending with a hand blender or in a food processor. I like my soup smooth but feel free to leave your soup chunky if you prefer!

8. Serve with some toasted bread and a sprig of rosemary, then try to resist going back for seconds, thirds and fourths!

This soup keeps in the fridge for approx. 3 days but can be frozen and kept for 4-6 weeks. To defrost, leave in the fridge overnight.

Question time: What is your favourite soup combination? Are you a summer-soup-avoider or are you like me, enjoying soup all year round?

Take care,


  1. And this soup sounds great too!ive never roasted my veg before putting it in my soup so might try it soon!xxx

    1. I will never go back to just putting raw veg into my soup I don't think, it makes such a difference to the flavour! Definitely give it a go and let me know what you think :) xoxo


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