At just 44p, this lovely homemade sweet potato and carrot soup is perfect for those “i can’t be bothered” lunches. It’s such an easy and tasty soup to make, that i purposely cook more to fridge for the rest of the week.
It can be slightly thick, so if you prefer a smooth consistency, then adding slightly more stock helps.
If you don’t like Creme Fraiche, then double cream adds just as much richness.
I also add chilli flakes to mine for added taste with this really simple 30p a loaf bread.
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Print Recipe Cheap & Easy Sweet Potato & Carrot Soup
This soup really freezes well and is perfect with homemade bread!
Heat oven to 200C fan or gas 7 and chop the sweet potatoes and carrots into little chucks. Drizzle oil over both and season to taste. Roast for 25-30 minutes or until soft.
Meanwhile, fry the onion for about 10 minutes until soft. Add the garlic then after a minute add the stock. Let it simmer for 5-10 minutes.
When the roasted vegetables are soft, transfer them to the saucepan and use a hand blender to process until smooth. Stir in the crème fraîche, seasoning and reheat until hot.