NSW Meals on Wheels - Sweet Potato and Carrot Soup

Sweet Potato and Carrot Soup

This versatile soup will soon become a favourite. Don’t have sweet potatoes? That is OK, use pumpkin. Ensuring that you get the coloured food variety you need!

Source: Queensland Meals on Wheels

Difficulty: Easy

Servings: 4

Preparation time: 15 minutes

Cooktime: 30-40 minutes

Ingredients

450g sweet potatoes, peeled and cut into 2cm cubes
250g carrots, peeled and coarsely chopped into 2cm pieces
20ml olive oil
10g butter
100g onions, peeled and finely chopped
5g crushed garlic
1/2 tbsp dried oregano
600ml vegetable stock, hot
150g sour cream
Salt and ground black pepper
Crusty bread with butter, to serve. Disregard for Gluten Free option.

Method

Heat fan-forced oven to 200°C (210°C for conventional oven).
Place sweet potato and carrots on a large baking tray, and drizzle with the olive oil. Season well with salt and pepper and toss to cover with the oil.
Roast the vegetables in the oven for 20 to minutes or until tender and starting to turn golden brown.
Meanwhile, heat the butter in a large saucepan on a low heat and cook onions for about 5 minutes until soft (without colouring the onion).
Add garlic and oregano and stir for 1 minute and then add the vegetable stock. Bring to the boil, then reduce heat and simmer for 8 to 10 minutes, then set aside.
Transfer the roasted vegetables to the saucepan and use a hand blender to process until smooth. Finally, add sour cream and blend through to combine.
Add salt and pepper to taste
Reheat to boiling before serving.

Handy Tips

This soup can be made from other starchy vegetables e.g. pumpkin in place of sweet potato. The soup does not contain any gluten products, simply serve without bread to make suitable for Gluten Free (GF) diets.

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