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Roasted vegetable soup with sweet potato, carrot, pepper, tomato, onion and garlic pieces in an orange puree.

Roasted Vegetable Soup with Sweet Potatoes

Roasted vegetable soup with sweet potatoes, carrots, peppers and tomatoes, blended with vegetable stock and single cream. Ready in 65 minutes and serves 6.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 180
Ingredients Method

Ingredients
  

  • 3 white onions cut into slices
  • 5 cloves garlic unpeeled
  • 3 mixed peppers
  • 500 g sweet potatoes
  • 6 salad tomatoes
  • 500 g large carrots
  • Fresh rosemary, sage, Italian herbs
  • 100 ml single cream
  • 800 ml vegetable stock
  • Extra virgin olive oil

Method
 

  1. Set oven to 350°F (175°C).
  2. In a large deep baking tray, mix sliced onions, garlic (unpeeled), peppers, sweet potatoes, tomatoes, and carrots with olive oil and season generously with salt and pepper.
  3. Roast for 25 minutes; stir and roast for an additional 20–25 minutes until caramelized.
  4. Discard garlic skins and rosemary sprigs; blend roasted vegetables with vegetable stock until smooth.
  5. Add cream, taste, and adjust seasoning as needed before serving.