Roasted Carrot and Sweet Potato Soup Lunch Print this recipe Details Serves: 4Number of ingredients: 9To prep: 15 minutesTo cook: 30 minutesDifficulty: Easy Nutrition per servingKilojoules: 814Calories: 192Protein: 3.8gFat: 5gSaturated Fat: 0.8gCarbohydrates: 29.1gFiber: 8.9gSodium: 396mgPotassium: 737mg Ingredients 500g medium carrots, peeled and chopped into small chunks听 1 medium sweet potato, peeled and chopped into small chunks听 1 Tbsp extra virgin olive oil听听 2 cups vegetable stock, reduced salt听 1 cup freshly squeezed orange juice听 1 teaspoon curry powder听 1 teaspoon chopped fresh ginger听 Freshly ground black pepper and sea salt to season听听 Natural/Greek yoghurt and fresh chopped parsley, dill or chives to garnish听听 Method Preheat oven to 180C.听听 Peel carrot and sweet potato and chop into small chunks. Place onto non-stick baking trays and drizzle with olive oil. Massage vegetables with olive oil to evenly coat. Add a twist of sea salt and black pepper.听听 Roast vegetables for approximately 30 minutes or until soft.听 Place roasted vegetables in a blender. Add vegetable stock and orange juice and blend. Add curry powder and ginger and continue to blend until smooth. If soup is too thick, add a little extra water.听听 Garnish with Greek yoghurt and chopped fresh parsley, dill or chives if desired.听听听
