This creamy, gluten-free and nut-free sweet potato and carrot soup is the perfect dinner idea; blending sweet potatoes, carrots, onions & vegetable broth with a hint of sour cream.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free |
️Allergens: not vegan | lactose | soy |
⏱ 64 mins – easy
🍽 4 servings – 302 kcal per serving
- 1.5 tsp black pepper
- 1 tsp salt
- 18 oz sweet potatoes
- 11 oz carrots
- 3 tbsp olive oil
- 2 onions
- 2 cloves of garlic
- 4 cups vegetable broth
- ½ cups sour cream
- 1 oven
- 1 peeler
- 1 knife
- 1 spoon
- 1 mortar
- 1 roasting tin
- 1 saucepan
- 1 hand blender
- 1 bowl
Peel the sweet potatoes with a peeler.
Cut the peeled sweet potatoes into chunks.
Peel the carrots with a peeler, then cut them into chunks.
Peel and chop the onions. Peel the garlic.
Crush the peeled garlic with a mortar and pestle.
Spread the sweet potato chunks and carrots chunks in a roasting tin. Drizzle with 2 tbsp of olive oil. Sprinkle with salt and 1 tsp black pepper.
Preheat the oven to 390°F for 20 minutes.
Place the roasting tin in a hot oven and bake for 30 minutes.
Turn off the heat and remove the roasting tin from the oven to get roasted veggies.
Drizzle the rest of the olive oil over a saucepan and turn on the heat. Add the chopped onions and cook for 10 minutes. Then add the crushed garlic and vegetable broth and stir with a spoon. Cook for another 10 minutes, then remove from the heat. Add the roasted veggies to the saucepan and blend with a hand blender until smooth.
Transfer to a bowl and top with sour cream. Sprinkle with the remaining black pepper.
It’s ready to be served !