Sweet Potato & Carrot Soup

3 Dec 2024

10-15 MINS

15-20 MINS

2-4

INGREDIENTS
1 sweet potato, peeled and chopped
4-5 carrots, peeled and chopped
1 bulb of garlic, top sliced off to expose cloves
1 onion, peeled and roughly chopped
Olive oil (for roasting and garnish)
Large pinch of salt
400 ml vegetable stock
For Garnish:
Olive oil
Cream (optional)
Chili flakes (to taste)
Fresh parsley, chopped
Seeded bread & butter

METHOD

1. Peel and chop the sweet potato and carrots. Roughly chop the onion. Slice the top off the garlic bulb to expose the cloves.

2. In a mixing bowl, toss the sweet potato, carrots, onion, and garlic with a drizzle of olive oil and a large pinch of salt.

3. Preheat your air fryer to 200°C (or the appropriate setting for roasting vegetables).

4. Place the prepared vegetables in the air fryer basket in a single layer.

5. Cook for about 15-20 minutes, shaking the basket halfway through, until the vegetables are tender and lightly caramelised.

6. Once the vegetables are roasted, carefully remove them from the air fryer and let them cool slightly.

7. Transfer the roasted vegetables to your soup maker and add the 400 ml of vegetable stock.

8. Select the smooth soup setting on your soup maker and blend until you achieve a creamy consistency. If necessary, adjust the thickness by adding more stock or water.

9. Taste the soup and adjust seasoning with additional salt if needed. Pour the soup into bowls.

10. Drizzle with olive oil, swirl in cream (if using), sprinkle with chili flakes, and garnish with fresh chopped parsley.

11. Serve with toasted seeded bread, spread butter over it util it melts and enjoy!

TIP

Drizzle with a bit of honey, maple syrup, or agave for added sweetness.

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