Vegetarian

Roasted Sweet Potato Carrot Soup

Vegetarian
Soup
Portions2 peopleChangeTiming 42 minsView
Ingredients8 IngredientsViewSwitzerland100 % localView
  • 150  grams carrots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 50  millilitres crème fraîche
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  clove fresh garlic
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  fresh onion
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  grams salt
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  tablespoons sunflower oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 250  grams sweet potatoes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.5  litre vegetable stock
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Preheat oven to 220 degrees celsius
Peel 150 grams carrots and cut into pieces of 3 centimeters length
Place carrot pieces on large baking tray
Peel 250 grams sweet potatoes and cut into pieces of 3 centimeters thickness
Place sweet potatoes on baking tray
Drizzle olive oil over the sweet potatoes and carrots and season with 2 grams salt
Bake sweet potatoes and carrots in the oven at 220 degrees celsius for 30 minutes
Peel 1 fresh onion and roughly dice into pieces of 0.5 centimeter thickness
Add 1 tablespoon sunflower oil to a large saucepan and heat-up until hot
Add onion dice to the saucepan and fry on lowest heat for 10 minutes
Peel 1 clove fresh garlic and roughly dice into pieces of 0.5 centimeter thickness
Add garlic dice to the saucepan and stir
Add 0.5 litre vegetable stock to saucepan and simmer on medium heat for 8 minutes
Set the saucepan aside
Add sweet potatoes and carrots to the saucepan and blend until smooth
Add 50 millilitres crème fraîche to the saucepan and heat-up the soup until hot
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Roasted Sweet Potato Carrot Soup

Potato Recipes

A white bowl filled with brown sweet potato and carrot soup and a drizzle of crème fraîche
Timing 42 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 150  grams carrots
  • 50  millilitres crème fraîche
  • 1  clove fresh garlic
  • 1  fresh onion
  • 2  grams salt
  • 2  tablespoons sunflower oil
  • 250  grams sweet potatoes
  • 0.5  litre vegetable stock

Scan for more details

Tools

  • 1 large saucepan
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 baking tray

Roasted Sweet Potato Carrot Soup

Potato Recipes

Instructions

Preheat oven to 220 degrees celsius
Peel 150 grams carrots and cut into pieces of 3 centimeters length
Place carrot pieces on large baking tray
Peel 250 grams sweet potatoes and cut into pieces of 3 centimeters thickness
Place sweet potatoes on baking tray
Drizzle olive oil over the sweet potatoes and carrots and season with 2 grams salt
Bake sweet potatoes and carrots in the oven at 220 degrees celsius for 30 minutes
Peel 1 fresh onion and roughly dice into pieces of 0.5 centimeter thickness
Add 1 tablespoon sunflower oil to a large saucepan and heat-up until hot
Add onion dice to the saucepan and fry on lowest heat for 10 minutes
Peel 1 clove fresh garlic and roughly dice into pieces of 0.5 centimeter thickness
Add garlic dice to the saucepan and stir
Add 0.5 litre vegetable stock to saucepan and simmer on medium heat for 8 minutes
Set the saucepan aside
Add sweet potatoes and carrots to the saucepan and blend until smooth
Add 50 millilitres crème fraîche to the saucepan and heat-up the soup until hot