Sweet potato and carrot soup

by Bexi Wood in Nutrition

This recipe has been taken directly from our nutrition site, which all of our clients have access to.

I for one always just buy tinned soup from the supermarket, however this recipe was so tasty and more filling, it made me think twice about buying rubbish tinned soup and making from fresh.

This recipe is suitable for vegetarians and easy to make vegan too (take out topping).

Calories= 384. protein 5g. 50g carbs. 20g Fats.


1 carrot

1 sweet potato

1 onion

1 garlic clove

olive oil

vegetable stock

Creme Fraiche

Step 1: Peel and chop sweet potato and place on tray. Repeat with carrot and onion.

Step 2: Add 1 chopped garlic clove and olive oil to veg and mix.

Step 3: Place in oven to cook for around 20 mins.

Step 4: Place vegetable stock cube in pan with boiling water and stir.

Step 5: When cooked add vegetables to pan with stock and stir.

Step 6: Add to blender cup and blend to desired consistency.

Step 7: Dish up, add Creme Fraiche to top (Take out if vegan), and enjoy.

Add brown bread or croutons for extra calories.