Description
This comforting baked sweet potato and carrot soup is a wholesome blend of roasted vegetables, aromatic spices, and creamy textures, topped off with crispy cheddar potato skin croutons for a delightful crunch. Perfect for a cozy meal, it combines the natural sweetness of sweet potatoes and carrots with a smoky paprika and cumin flavor, finished with creamy Greek yogurt and fresh pea shoots for brightness.
Ingredients
Main Ingredients
- 500 g (17.6 oz) about 3 medium sweet potatoes
- 300 g (10.6 oz) about 4 medium carrots, peeled and chopped into large chunks
- 2 tbsp olive oil
- ¼ tsp paprika
- ¼ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
- 2 onions, peeled and chopped
- 1 clove garlic, peeled and minced
- 1 litre (33.8 fl oz) vegetable stock (use bouillon plus water for gluten free)
Toppings
- 35 g (1/3 cup) cheddar cheese, finely grated
- 2 tbsp low-fat Greek yogurt
- small handful of pea shoots
Instructions
- Preheat and bake sweet potatoes: Preheat the oven to 200°C (400°F) fan. Place the sweet potatoes directly on the oven shelf and bake for 20 minutes to soften and begin roasting.
- Prepare and roast carrots: Meanwhile, place the chopped carrots on a baking tray. Drizzle with 1 tablespoon of olive oil and sprinkle the paprika, cumin, salt, and pepper over them. Toss well with your hands to coat evenly. Add the tray to the oven alongside the sweet potatoes and bake for an additional 25 minutes, turning the carrots once with a spatula halfway through cooking for even roasting.
- Sauté onions and garlic: While the vegetables roast, heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the chopped onions and cook for 8-10 minutes until softened and translucent. Add the minced garlic and cook for another 2 minutes until fragrant.
- Add stock and simmer: Pour the vegetable stock into the pan with the onions and garlic. Bring to a gentle simmer to combine the flavors.
- Combine roasted vegetables with stock: After roasting, remove the sweet potatoes and carrots from the oven. Carefully slice the sweet potatoes in half and scoop out the flesh with a spoon, then add the sweet potato flesh and roasted carrots to the simmering stock. Let the mixture simmer for 5 minutes to meld flavors.
- Make cheddar potato skin croutons: Using kitchen scissors, cut the skins from one sweet potato into 1cm x 1cm pieces. Place the skins back on the baking tray with the insides facing up and sprinkle the grated cheddar cheese evenly over them. Return to the oven and bake for 5 minutes until the cheese melts and the skins crisp up. Remove from oven.
- Blend the soup: Remove the soup from heat and allow to cool slightly if desired. Using a hand blender, carefully blend the soup until smooth and creamy. Reheat gently if needed before serving.
- Serve with toppings: Divide the soup evenly between four bowls. Swirl half a tablespoon of Greek yogurt into each bowl, garnish with fresh pea shoots, and top with the cheddar potato skin croutons. Serve immediately for best texture and flavor.
Notes
- For a gluten-free version, use gluten-free vegetable bouillon powder or cubes diluted in water.
- Make sure to cool the soup slightly before blending to avoid splatters and burns.
- You can substitute Greek yogurt with a vegan yogurt alternative to make the recipe vegan, but keep in mind it won't be strictly vegan due to the cheddar cheese.
- Use a fan oven for more even roasting, but adjust temperature if needed for non-fan ovens.
- The pea shoots add freshness and a mild peppery flavor; you can substitute with fresh herbs like parsley or cilantro if unavailable.